Teriyaki-ish Salmon

This teriyaki-ish salmon recipe comes from a friend and fellow farm boxer. She shared this recipe with me years ago and ever since then it’s been the meal I prepare whenever I’m cooking for only my children. (I prefer a simpler salmon and the other adult in our house prefers not to eat any salmon.) It’s a relatively quick weekday dinner that I feel good about. I make the marinade in a baking dish that fits in my toaster oven, and set the salmon in the marinade skin side up. I start a pot of rice, flip the salmon over and put it in the preheated toaster oven, steam some broccoli and call it dinner. If there are leftovers, we make salmon maki with it the next day. Cook some sushi rice. When it's done, let it cool a bit and then add some seasoned rice vinegar (I use about a teaspoon of vinegar per cup of cooked rice, but I’ve seen people use a lot more than that.) Spread the rice on a sheet of nori seaweed leaving an inch or so of bare nori along the top. Place a line of flaked salmon across the center of the rice (like you’re rolling a joint), then roll the seaweed over the salmon tightly and continue rolling. We also sometimes add scallions and avocado. Watch a 10 second video on how to make maki and you’ll get the idea. Let your kids watch the video and they’ll make their own sushi.

1 # salmon

4 Tbs. soy sauce

3-4 Tbs. honey

2 Tablespoons rice vinegar (unseasoned/unsweetened)

2 Tablespoons grated ginger (from a 2-3 inch piece of ginger. I use a Microplane to grate the ginger into the marinade.)

(This is a lot of marinade for a 1# piece of salmon. The recipe originally called for half as much marinade, but I doubled it up because my kids like the sauce on their rice and veggies.)

Combine all the ingredients except salmon in a baking dish that's a little larger than the piece of salmon you are going to cook. Whisk to dissolve the honey and place the salmon, skin side up, in the marinade. While the salmon marinates for 15 minutes or so, turn on the broiler or toaster oven. Flip the salmon over and place in the toaster oven or broiler. Cook until salmon just barely flakes apart… center of the flake can still be darker and almost translucent as when raw. Let it sit for a minute to carry overcooking.

I'm intrigued by this recipe for Japanese style salted salmon, shared by another friend and fellow farm boxer. They use this in their house fried rice. I'm going to try this recipe this week! Sometimes I need to write about it to make it happen.

https://www.seriouseats.com/recipes/2018/07/japanese-style-salted-salmon-shiozake.html