Sunday, July 19, 2009

Teriyaki Sesame Salmon

(Here's a pic of this salmon dish, with wild rice & little dab of guacamole)

(Our beach house for 2 weeks!)

Having a wonderful time at Neskowin Beach on the Oregon coast with Greg and his extended family. Just served Teriyaki Sesame Salmon to a big group (20). This is a great go-to recipe, healthy and yummy and easy for two or twenty.

Heat Oven to 400.

In a pie plate or shallow bowl pour 2/3 c. good,thick gourmet type teriyaki sauce.
(To this you can add garlic, a splash of hot sauce -- I like Thai chili -- and a T. of maple syrup. But if you are in a hurry, the teriyaki sauce alone will be fine!)

In another plate pour 1/2 c sesame seeds (cheapest on Oriental food aisle rather than spice aisle). You can also blend these with any kind of chopped nuts. I like using 1/2 sesame seeds with 1/2 ground pecans.

Roll pieces of salmon (4 for this recipe) first into teriyaki sauce, then into seeds,
and lay into an oblong pyrex pan (that has a good "squiggle" of olive oil in bottom)

Bake until salmon just flakes (I prefer my salmon not too done as it is so much more moist and buttery tasting!)

If you want to crisp up the sesame coating you can always broil it a second. (But watch closely)

I also like to serve this in large shallow bowls on top of a simple ceaser salad made with chopped romaine, parmesan, croutons and Ceaser Dressing. I also love this with a little avocado on the salad as well.

Or try this dressing which is my take on Green Goddess:
1/2 c ranch dressing, 1 quarter avocado mshed, juice from 1/2 lime, lots of fresh pepper -- stir and spoon over salad and salmon..

Served with cornbread or french bread this is a one bowl supper.

Everyone loves it and asks for the recipe.

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