I love rice and so does my husband. We try to find different ways to prepare and enjoy this wonderful food. Through time, we found hundreds of recipes, some simple and some exotic, and have enjoyed preparing them. We've found some real winners, which I have published on this blog and some that are not so great, which are in my personal "do not" repeat folder. I have created this site to share those memorable dishes - which are all about this wonderful food called "rice".

Teriyaki Salmon

With the summer brings lots of seafood it seems due to the abundance and heat.  I seem to always want more seafood during this time of year.  Which leads me to researching/finding more recipes that involve seafood. With a busy summer schedule, quick and easy is the key.  Like the five-spice fish fillet, this is another recipe tht is just easy to fix and oh so yummy with rice.  My son loves salmon.  Since it is high with omega3, it is a great fish.   Serve it up with some fried rice and have a great Japanese meal.

1-2 lb salmon fillet with skin.
1/2 cup light soy sauce
3 tblsp sugar
1 tblsp mirin
1 tblsp ginger paste
1 tblsp sake or white wine
1-2 tblsp of olive or canola oil

In a small sauce pan, heat all the ingredients except for the salmon.  Allow to simmer for 15 minutes.  Remove the sauce from the heat and allow content to cool. 

In a shallow glass dish, pour the marinade and lay salmon in the shallow pan with the skin side up.  Allow to marinate between 2-4 hours.   After marinading, heat oven to 350 degrrees.  Transfer salmon to baking pan, pour marinade over salmon.  Cover with foil and bake in oven for approximately 15 minutes. 
Brush with marinade occassionally.  Remove the foil cover and set oven to broil with a low setting.  Brush salmon with the oil and allow to broil for another 10 minutes to create a nice brown glaze. Check for doneness.  Salmon should feel firm to the touch.  Serve with fried rice and pickled vegetables.

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