Teriyaki salmon
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Teriyaki salmon
  Teriyaki    Salmon    Seafood  
Last updated 6/12/2012 12:59:22 AM. Recipe ID 22320. Report a problem with this recipe.
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      Title: Teriyaki salmon
 Categories: Try it, Seafood, Main dish
      Yield: 4 Servings
MMMMM-----------------TAMALES WORLD TOUR #WT1A04----------------------
  1 3/4 lb Boned salmon fillet, with
           Skin, or steaks about
    3/4    Inch
      3 tb Soy sauce
      1 tb Sake, or dry sherry
      1 tb Mirin
      1 ts Fresh ginger juice
      3 tb Oil
      1 tb Mirin
      1 tb Sugar
           Sansho powder
           Green bell peppers, cut into
           Strips, for garnish
           Lemon slices, for garnish
  If using a salmon fillet, cut crosswise into 4 equal pieces. Mix
  together marinade ingredients in a bowl or shallow dish, add the
  salmon, cover, refrigerate and marinate for 20 minutes.
  Heat the oil in a frying pan. Remove the salmon from the marinade,
  shaking off excess liquid and reserving leftover marinade. Place skin
  side down in hot oil. Move fish around constantly to keep from
  sticking. When browned on one side, turn the salmon, reduce the heat
  and cook, covered, for 6 to 8 minutes. Remove the salmon from the
  pan, and drain on paper towels. Pour reserved marinade into pan, add
  the mirin and sugar, and bring to a boil. Add salmon again. Cook
  until marinade is almost cooked away. Remove salmon from pan,
  sprinkle with powdered sansho. Slice diagonally and garnish with
  green peppers sauteed in the pan, and lemon slices.
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,

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Recipe ID 22320 (Apr 03, 2005)

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