Try this Salmon Teriyaki, Denises recipe, or contribute your own.
Suggest a better description* Japanese cooking sake, available in the Oriental food section You can multiply this recipe as needed. Make the marinade, and let the fish sit in it for at least half an hour. Then, broil the fish in a broiler or toaster oven, cooking around 7 minutes for each inch of fish. Look for doneness when the flesh is pink and there begins to be a whitish "curd" that appears on the top of the meat. Should be moist and delicious. If youve cooked your salmon to dryness, you have overcooked it and ruined it -- this is why a lot of people say they dont like salmon (or any other fish for that matter!) Then, serve the salmon with steamed broccoli with somerice vinegar and sprayed olive oil, and some baby baked new potatoes. Youll never eat out again! NOTES : One of the best ways to have salmon is to broil it (or barbecue it). Living in Northern California, on the coast, it is one of the favorite local things to have, and best if you can get ocean-caught, versus fish-farmed. The taste and texture are much better.[Denise] Recipe by: Cr. Andrew Weils 8 Week List Posted to EAT-LF Digest by "Ellen C."
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 251.5mg | 9 % | |
Potassium 9.6mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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