I know I rarely blog about cooking, but since my health scares, I’m trying to reinvigorate my cooking and prepare things I can throw together when I get home from work and the gym. This recipe is based off of a couple of Whole Foods Market ingredients, but could be adjusted with spices from your local market or penzeys.com (LOVE)!
The portions are rather large because the salmon goes with roasted asparagus and a mango/pineapple/avocado salad. Serves 2.
One pound sustainably farmed/ethically caught salmon (I prefer Norwegian/Atlantic to West Coast Salmon, but its a taste thing) cut into 2 fillets.
2-3 Tbs. Pineapple Teriyaki rub
1-2 Tbs. Olive Oil
2 Tbs. Soy-Vay Teriyaki sauce
1/4 cup pineapple juice/orange juice.
2-3 Tbs. Mirin rice wine
So here’s what I do. Defrost the salmon in the fridge during the day. Before bed, I put a Tbs of olive oil in a 11×4 stoneware pan. Rub both sides of the salmon in the olive oil. Place face side up. Pat both fillets with the rub. drizzle 1 Tbs of the soy-vay teriyaki sauce over the fillets. Add the mirin, juice, and remaining olive oil and teriyaki sauce on the sides of the fillets. Cover with saran rap and refrigerate for 12-24 hours.
When you get home from work (or the gym), preheat the over to 400 degrees. Remove the fillets and place on a cookie sheet sprayed with pam. While the oven is heating, toss asparagus in olive oil, lime juice, soy sauce, garlic and sriracha hot sauce. Make the mango salad (try the reblogged recipe to follow, but add a whole diced avocado).
Put salmon and asparagus in oven. Cook 12-14 minutes for medium rare. 16 for medium well. In all, it takes about 20 minutes and makes a wonderful light and filling summer dinner!