Teriyaki Salmon

31 Jul

Teriyaki Salmon | Adventures of a Hungry Redhead
This is kind of a non-post. You see, I took my favorite teriyaki chicken and used the sauce to marinate salmon. Bam: Teriyaki Salmon.

I felt a need to post something not sugar-based today. A string of baking failures have left me melancholy and angry with sugar right now. Actually I’m more angry with flour. I’ll explain some other time.

Teriyaki Salmon | Adventures of a Hungry Redhead
Eat protein. Grow muscles. Feel satiated.

Teriyaki Salmon
Adapted from Goop

1/3 cup balsamic vinegar
1/3 cup agave syrup (I only use 3 Tbsp)
1 teaspoon freshly grated ginger (I used non fresh)
1/4 teaspoon freshly ground black pepper
1 teaspoon barley miso
1 teaspoon mirin
1 tablespoon water
4 salmon filets

To make the marinade, combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso, mirin and water. Make sure to break the miso up so there are no chunks left.

Place salmon filets in a plastic ziploc bag. Pour cooled marinade into the bag, seal and place in the refridgetrator. Let sit for at least two hours. As a single lady I grab them one at a time throughout the week as I choose to cook them.

Heat your grill or pan to medium heat.

Allow any excess marinade to drip from salmon before placing on grill or pan. Cook chicken for 4 to 5 minutes per side depending on thickness. Cook until salmon meat is opaque. Serve over a bed of greens and sprinkle with almonds (if you like a little crunch).

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