Recipe: Teriyaki Glazed Salmon with Broccoli and “Yum Yum” Sauce

I always hear about how fish is really good for you and everyone should eat at least one serving of fish a week. I grew up with a British grandma who loved fish-and-chips, a Catholic father who occasionally subscribed to the “Fish on Friday” practice, and cousins who lived just a car ride away from the Maryland shore, but fish was never a big part of my diet. My mother used to make tuna noodle casserole (tuna salad to our family) in the summertime and we’d occasionally dine out at Red Lobster (fine dining as a young child), but fish was always, well, “fishy” to me; I mostly stuck to fried shrimp and the occasional crab cake, but that was about it. After college, while I was living back home in Pennsylvania, I took some culinary arts classes at the local community college and in one of the classes, we focused on different food groups each week. During one of my class periods, we focused on fish and seafood; when we sat down to eat, we had fried catfish, salmon topped with mango salsa, oven baked red snapper, shrimp scampi, and more—it was the perfect opportunity to try food I wouldn’t ordinarily be open to and it was the push I needed to delve into cooking and eating fish.

Last week, smack dab in the middle of our new and ongoing “eating healthy” lifestyle, I decided my boyfriend and I could use a little salmon–some heart healthy Omega-3 fatty acids sounded like the perfect addition to our diet. Salmon is a hit-or-miss fish for me—certain types, like sockeye, are too “fishy” tasting while others seem to be made more for lox, sushi, and other cold dishes. I picked cheap yet tasty-looking salmon filets from my favorite local grocery store, hoping for a subtle flavor, and they were perfect. My boyfriend and I have been on an Asian flavor kick lately, and a quick visit to Pinterest gave me the result “teriyaki salmon” over and over again, so that’s what I aimed for.

Teriyaki Glazed Salmon with Broccoli

Serves: 2

Prep. time: 20 minutes

Cooking time: 15-20 minutes

Difficulty: Easy



  • Approx. 1/2 cup soy sauce
  • Approx. 1/4 cup brown sugar
  • Approx. 1-2 tbsp. honey
  • Garlic powder
  • Approx. 1-2 tbsp. mirin or sherry
  • 2 salmon filets, skin on
  • 1 head broccoli, cut into florets
  • 1 bunch green onion, finely chopped
  • Vegetable or peanut oil

For Japanese “Yum Yum” dipping sauce:

  • Light mayonnaise
  • Water
  • Approx. 1/2 tsp. garlic powder
  • Approx. 1/4 tsp. paprika
  • Approx. 1 tsp. sugar
  • Approx. 1 tsp. tomato paste (or ketchup)
  • Approx. 1 tbsp. melted butter



In a small bowl, whisk together the soy sauce, brown sugar, honey, mirin, and a pinch of garlic powder. Pour into a bag, add salmon to the bag, seal, and place in the fridge to marinate for 20-30 minutes.

Heat a little oil in a medium pan over medium high heat, then add the broccoli and green onion and cook until the broccoli is just starting to brown and crisp slightly. Reduce the heat, add a splash of soy sauce, a pinch of garlic powder, and a little chicken stock and keep the vegetables warm.

Heat a nonstick pan over medium high heat, then remove the salmon filets from the bag of marinade and place skin side up in the pan; reserve the marinade. When the salmon is browned, flip it over to cook the skin side. In the meantime, pour the marinade into a small pot and bring to a gentle boil. Once bubbling, whisk a little water-and-cornstarch mixture into the liquid and let it thicken to a shiny, semi-thick glaze. Brush some of the glaze on the salmon. The salmon, when done, should feel fairly firm when you press a finger down into it and should be lightly pink in the middle and pull easily away from the skin. Serve the salmon with the broccoli and add a drizzle of teriyaki glaze over the broccoli. If you’d like to add a creamy element to the dish, whisk together the ingredients for “Yum Yum” sauce: Add the dry ingredients to a small bowl, then add melted butter, tomato paste, and a little mayo and whisk together. Add a splash of cold water to thin the sauce, then taste—add more mayo to make more sauce and adjust seasoning as desired. Drizzle on the salmon and broccoli or serve as a dip.


Cook’s Commentary

Teriyaki sauce is so simple and so perfect—it’s sweet, it’s salty, and it’s somehow meaty too. When cooked down into a gooey glaze, it adds this lip-smacking quality to the salmon, already flavored with the thinned out marinade version of the sauce, and that deep brown color is just stunning. Broccoli is a great, simple side for this dish, and the green onion adds a little pop of flavor to it. I added a bamboo flavored rice to add a little more volume to the dish, but a side of quinoa or brown rice would work just as well, or keep it light and stick to veggies only. This salmon had a light, fresh flavor that shined through the umami goodness of the teriyaki and made for a healthy, filling meal.


Recipe: Strawberry-Rhubarb Pie

When I was a little girl, my Grandma Nan and Opa (grandpa) lived in a small home in southern Pennsylvania, with a swimming pool and vegetable garden out back and an old weeping willow out front. My cousins and I would spend days there in the summertime, playing “mermaids” in the pool and helping my Opa pick raspberries and dig up potatoes. During these warm months, my grandma would always make homemade strawberry-rhubarb pie—buttery crust dusted with sugar, filled with sweet-and-tangy fruit filling. At the moment, I have no idea where her recipe has disappeared to, but the other day, as I was huddled in my apartment, dealing with a late winter sleet storm here in Memphis, I thought about that pie, and warm weather, and sunshine and I’ve been craving that pie ever since. I found this recipe on Food Network’s website and the title “Grandma’s Strawberry-Rhubarb Pie” pulled me in. This recipe combines sour rhubarb, sweet ripe strawberries, tangy lemon juice, spicy cinnamon, and lots of sugar to create a rich fruit filling.


Makes: 1, 10 inch pie

Prep. time: 20-30 minutes

Baking time: 1 hour

Difficulty: Easy



For the crust

  • 2 cups all-purpose flour, plus additional flour for dusting and rolling the dough (approx. 1/4 cup)
  • 1/2 cup cake flour*
  • 3 tsp. powdered sugar, sifted
  • 1/2 cup (butter-flavored) shortening, like Crisco
  • 1/4 cup salted butter
  • Pinch salt
  • 1 egg
  • 2 tsp. vinegar
  • 1/4 cup ice cold water

*You can make cake flour with regular flour if you don’t have cake flour on hand. For every 1 cup of all-purpose flour, removed 2 tbsp. flour and replace with 2 tbsp. cornstarch. Sift well to blend.

For the filling

  • 2&1/2 cups fresh red rhubarb, chopped
  • 2&1/2 cups ripe strawberries, de-stemmed, washed, and cut into halves or quarters
  • 1&1/2 cups granulated sugar
  • 2 tbsp. minute tapioca
  • 1 tbsp. all-purpose flour
  • 1/2 tsp. lemon zest
  • 1/2 tsp. lemon juice
  • 1/2 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 3 tbsp. unsalted butter, cut into small cubes
  • 1 egg white beaten with 1 tsp. water, for egg wash
  • Large granule sugar, for dusting the crust
The fruit filling mixture; the filling in the pie crust, topped with butter; the pie in the oven; the pie right out of the oven

The fruit filling mixture; the filling in the pie crust, topped with butter; the pie in the oven; the pie right out of the oven


For the crust

Cut the butter and shortening into the flours, sugar, and salt with a pastry blender. Whisk the egg, vinegar, and cold water in a bowl or measuring cup and pour over the dry ingredients, then gently blend by hand to combine—do not overwork the dough or it will become tough. Shape the dough into two equal-sized balls, wrap separately in saran wrap or wax paper, and chill in the fridge for a few minutes. Remove one dough ball from the fridge, roll it out to fit the pie pan, then place it into the pie dish and return to the fridge to chill.

For the filling

Preheat the oven to 425* F. Add the strawberries, rhubarb, sugar, tapioca, flour, lemon zest and juice, cinnamon, and vanilla to a large bowl. Mix well and and pour out into chilled pie crust in the pie pan, then dot the top of the filling evenly with the butter cubes. Brush the edges of pie crust with egg wash. Roll out the other piece of dough and place over filling, then crimp to seal the edges. Brush the whole top of the pie with egg wash and sprinkle with large granule sugar. Wrap the edges of the pie crust with foil to prevent burning and bake at 425* F for 15 minutes. Decrease temperature to 375* F and bake for an additional 40 to 50 minutes, or until the filling starts bubbling and the pie crust is golden brown. Remove from oven when done and cool before serving. Great with vanilla ice cream!

My boyfriend and I were too eager to wait for the pie to cool properly, so we made a bit of a mess. :)

My boyfriend and I were too eager to wait for the pie to cool properly, so we made a bit of a mess. 🙂

Cook’s Commentary

This variation of strawberry-rhubarb pie has a unique blend of flavors that makes it a big winner in my books. Strawberries add their sweetness, while rhubarb adds a tangy-sour flavor, but then you get this pop of brightness from the lemon juice and zest and warmth from the cinnamon and vanilla. Flaky buttery crust is perfect with this sweet, gooey filling. Be sure to be patient and let it cool completely before cutting into it, otherwise you’ll get the fruity mess that you see in the picture above (totally tasty and worth it though!). It’s not my Grandma Nan’s recipe, but it’s pretty damn good and I’ll definitely be making it again once summer arrives.

Recipe: Key Lime Bars


  • 1 cup and 3 tbsp. honey graham crackers, finely crushed
  • 1/3 cup granulated sugar
  • 5 tbsp. unsalted butter, melted
  • 3 large egg yolks*
  • 1&1/2 tsp. key lime (or reg. lime) zest
  • 1, 14 oz. can sweetened condensed milk
  • 2/3 cup key lime juice** (approx. 1 bag, or approx. 20-25 key limes)
  • Whipped cream or lime wedges for garnish, if desired

*If you’re worried about wasting egg whites, save them and try making meringues, souffle, omelets, or angel food cake.

**If you run a little short on key lime juice, use a little regular lime juice.



For the crust: Preheat oven to 350*F. Stir together crushed graham crackers, sugar, and melted butter in a small bowl until well-mixed (should look a bit like wet sand). Press evenly into the bottom of an 8-inch, oven-safe baking dish. Bake for approx. 10 minutes, until crust is golden brown and slightly dry, then let cool completely.

For the filling: Keep the oven at 350*F. Put the zest and egg yolks in the bowl of an electric mixer (fitted with a whisk) and mix on high speed until the mixture is thick, creamy, and pale yellow (approx. 4-6 minutes). Reduce speed to medium and slowly pour the condensed milk into the mixture in a steady stream. Raise the speed to high again and mix until thick (approx. 3-4 minutes). Reduce the speed to medium and slowly mix in the lime juice until just combined. Pour the mixture over the cooled crust and spread it evenly all over. Bake for approx. 10-12 minutes, until it is set (wiggles ever so slightly) and is just faintly golden around the edges. Let cool completely and then cover and chill in the fridge for a few hours. Serve with whipped cream, lime wedges, or a drizzle of chocolate or caramel. Eat within 3 days.

Adapted from Martha Stewart

Key Lime Bars

Cook’s Comments

I bought key limes on a whim the other week and, after noticing them languishing in my fridge a week later, I went on a frantic search for recipe ideas. Dessert bars are fast, easy, and delicious and the key limes worked perfectly in this application. These were a hit at work and at home—tangy, sweet, and creamy. Best in the summer time, but not bad on an unusually warm October day.