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Japanese Cuisine Recipes |
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Enjoy Japanese restaurant cuisines right at your own home. Learn to make some these delicious recipes. |
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Grilled Salmon with Teriyaki Sauce
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- 1 (16 ounce) Skinless Salmon Fillet (1 inch thick)
- Non-Fat Cooking Spray/Oil
- 1/2 cup Soy Sauce
- 1/2 cup Dry Sherry
- 2 tablespoon Rice Wine Vinegar
- 2 tablespoon Brown Sugar
- 2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Ginger
- 1 teaspoon Pepper
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- Combine the dry sherry, soy sauce, brown sugar, rice wine vinegar, garlic powder, ground ginger and pepper in a shallow dish; stir well.
- Divide this mixture into half and set aside one half in a small bowl.
- With the other half of the mixture in the other bowl, add the fish; cover and marinate in the refrigerator for about 30 minutes.
- Coat the grill rack with cooking spray/oil; place on grill over medium-hot temperatures (170-200 degrees C). Remove the fish from the marinade and place the fish on the grill rack coated with cooking spray/oil. Grill, uncovered, for about 5-7 minutes on each side (or until the fish flakes easily when tested with a fork).
- Transfer the fish to a platter and keep warm.
- Place the reserved marinade in a Visions® 1L Saucepan, and bring to a boil. Boil for about 5 minutes (or until the marinade becomes thick and syrupy).
- Serve the salmon on a Corelle® Fish Plate with lemon slices. Choose to complete the meal with rice and miso soup.
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Visions® 1L Saucepan
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Corelle® Fish Plate
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