Salmon Teriyaki
Salmon Teriyaki is a very easy classic, blending sweet and savory flavors, tender meat with crispy skin. This heart healthy entrée is low calorie but nutrient dense. Salmon is rich in polyunsaturated omega-3 fatty acids which lower triglycerides and raise HDL cholesterol levels, reducing the risk for heart disease. In fact, the American Heart Association recommends two servings of fish per week. Salmon is also an excellent source of vitamins, B, D, and E and potassium. If you want to add additional flavor, grate some fresh ginger and/or garlic into the soy sauce mixture. Salmon pairs nicely with steamed vegetables for a low carb meal.
Makes: 4 servings
Time to cook: 20 minutes
Ingredients
4 (4- to 6-ounce) skin-on salmon fillets, patted dry
Salt to taste
1 teaspoon neutral oil, such as canola or grapeseed
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
4 teaspoons dark brown sugar
1 teaspoon sesame seeds
Cooking Instructions
1. Season the salmon flesh lightly with salt, then coat the skin with oil. Place the salmon skin-side down in a large (12-inch) nonstick skillet. Turn the heat to medium and cook until the salmon is opaque halfway up the sides, 10 to 14 minutes. From time to time, press the salmon down with a spatula to help the skin make contact with the pan.
2. Meanwhile, in a small bowl, stir together the soy sauce, mirin, sake and dark brown sugar.
3. Reduce the heat to low, flip the salmon and pour the sauce into the skillet, making sure to get the sugar in the bottom of the bowl. Let the sauce simmer until it starts to thicken, about 1 minute. Continue to simmer and occasionally spoon the sauce over the salmon until the salmon is cooked through and the sauce is foamy and glazy, 1 to 3 more minutes.
4. If the salmon is done before the sauce has thickened, transfer the salmon to a plate and continue to simmer the sauce until it resembles maple syrup. Pour the sauce over the salmon. Sprinkle sesame seeds on top and serve immediately.
Nutrition per serving
340 calories; 20 g fat; 4 grams saturated fat; 6 grams monounsaturated fat; 4 grams carbohydrate; 30 grams protein; 3 grams sugar; 0 grams fiber; 524 mg sodium.
Recipe by Ali Slagle, NY Times
