Yet another salmon recipe! I make Ina’s Asian Grilled Salmon all the time. 9 year old Hunter loves it so much his mother taught him how to mix the sauce himself! So when I came across this teriyaki version I knew it would be worth a try. And of course, it’s wonderful as well.
Roasting fish is my favorite way to cook it; easier to avoid overcooking and less fish odor in the kitchen. This recipe makes plenty of really delicious sauce, and you can roast your vegetable at the same time on another baking sheet. She includes a recipe for steamed basmati rice (Instead I’ll be microwaving my frozen bag of Trader Joe’s – perfect rice in 3 minutes.)
3 Tbs. vegetable oil or olive oil
3 Tbs. soy sauce, such as Kikkoman
1 1/2 Tbs. pure maple syrup
2 tsp. toasted sesame oil
1 Tbs. minced fresh ginger
1 Tbs. minced fresh garlic (3 cloves)
1/4 tsp. red pepper flakes
4 skinless salmon fillets
Kosher salt and freshly ground black pepper
1 pound broccolini, lower third of stems discarded
Steamed white basmati rice
Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.
In a small saucepan, combine the oil, soy sauce, maple syrup, sesame oil, ginger, garlic, and hot red pepper flakes. Bring to a boil over medium heat, lower the heat and simmer for 3 minutes. Set aside off the heat.
Arrange the salmon fillets, rounded sides up, in a baking dish just large enough to hold them with a little space in between the fillets. Sprinkle the salmon with 1 tsp. salt and 1/2 tsp. pepper and spoon the the soy sauce mixture evenly over the fillets. Roast the salmon for about 12 minutes for rare and 15 minutes for medium, depending on the thickness of the fillets.
Meanwhile, prepare the broccolini. Place the broccolini on a sheet pan, drizzle it with 4 Tbs. olive oil, sprinkle with salt and pepper, and toss with your hands. Ten minutes before the salmon is done, roast the broccolini on the second oven rack until crisp/tender. Divide the hot rice between 4 shallow bowls and top each with a salmon fillet and some broccolini. Spoon the sauce over the salmon and rice and serve hot. Serves 4.
{ 2 comments… read them below or add one }
Made this to share with neighbors who just had a baby. It is delicious! Ina tends to use a lot of butter or olive oil in all of her recipes and I think I might go a bit lighter on the olive oil in this one. For the broccolini too. But maybe that’s part of the reason it was sooo good!
Think you’re right, especially the 4 Tbs. of oil with the broccolini!