Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Food and Wine Quick from Scratch

Teriyaki Salmon
You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat is too high.
Rating:
Read Reviews(14)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
1/2 cup soy sauce
1/2 cup sweet sherry or mirin
1/4 cup sugar
4 salmon steaks, about 1-inch thick (about 2 pounds in all)




Heat the broiler or light the grill. If broiling, line a broiler pan or baking sheet with aluminum foil and lightly oil the foil.

In a medium stainless-steel saucepan, bring the soy sauce, mirin, and sugar to a boil, stirring. Reduce the heat and simmer, stirring occasionally, until thickened and reduced to 2/3 cup, about 10 minutes.

If broiling, put the salmon in the prepared pan. Brush the salmon with the soy-sauce mixture. Broil or grill until well browned, about 2 minutes. Turn and brush with more of the soy-sauce mixture. Continue cooking until the fish is browned and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Brush with the remaining soy-sauce mixture and serve.


Wine Recommendation: Soy sauce is notoriously tough to pair with wine, which is one reason beer is so often served with Japanese food. A moderately priced sparkling wine from California is another possibility.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//