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

 

Ingredients

  • 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

 

Directions

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.

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Recipe: Pasta Bolognese

Servings: 2-4

Prep. time: 10-15 minutes

Cooking time: 20 minutes

Difficulty: Easy

Ingredients

  • 2 slices bacon
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 strips prosciutto, cut into small pieces
  • 6-8 oz. lean ground beef*
  • Approx. 3 tbsp. tomato paste
  • White wine (cooking/dry)
  • Marsala wine (cooking/dry)
  • Chicken stock
  • Cinnamon
  • Paprika
  • Salt
  • Pepper
  • Butter
  • Olive oil
  • 8 oz. pasta**

*I prefer 90-93% lean.

**I used medium shells. Papadelle and other long, wide noodles are great with this sauce, but small pastas, like shells or orchiette, are great too.

Directions

Heat a large, nonstick pan over medium-high heat, then add the bacon and cook until crispy. Remove the bacon to a plate covered in paper towels to drain. Add a little butter and olive oil to the bacon fat in the pan and add the onion and carrot, cooking until tender and fragrant, then add the prosciutto and continue to cook. Add the beef and cook, breaking the meat up as it cooks. Add a splash of marsala and splash of white wine and the garlic and continue to cook, letting the wine reduce and the beef continue to brown and cook. Crumble in the bacon strips and add the tomato paste, stirring to combine, then cook for approx. 3 minutes. Add the chicken stock, a little more of each wine, and reduce the heat to medium, stirring occasionally. Add in a pinch of cinnamon (a quick whiff of the sauce should let you know it’s there, but don’t add too much; 1-3 tsp. is probably enough) and paprika (1-3 tsp.), as well as some salt and pepper. Reduce the heat to low and continue to cook, covered. While the sauce is cooking over low heat, bring a medium pot of salted water to a boil and add the pasta. Cook for 6-8 minutes, or until al dente, then drain, and add the finished pasta in with the sauce, tossing to coat. The finished sauce should be a brownish-orange color, scented with cinnamon and paprika, and it should be somewhat thickened.

The sauce, as it's cooking

The sauce, as it’s cooking

Pasta Bolognese

Cook’s Commentary

There are many different ways to make a bolognese sauce—some recipes call for plum tomatoes while others call for just tomato paste, some use ground beef and veal while others use ground beef and pork, some suggest pairing it with long pasta noodles while others encourage the use of smaller pastas—I looked at many of these differing recipes and went my own way. Beef is the bulk of the meat in this dish, while the bacon and prosciutto add a little texture and saltiness to the sauce. Cinnamon and paprika add a heat and sweetness that balances the tanginess of the tomato paste and the salty-savory flavors of the meats. Chicken stock and wine create a sort of brothy sauce that soaks deliciously into the pasta noodles. It’s a hearty meal perfect for cold weather, and the sauce is delectable sopped up on a piece of bread at the end of the meal, and absolutely perfect paired with a red zinfandel or other sweet red wine.