Crispy teriyaki salmon with grilled zucchini strips

It’s only Wednesday and I’ve accomplished some pretty big things this week already.

  1. I’ve managed to eat half of a wheel of Brie cheese since Sunday….alone. And to think I cancelled my gym membership. Oh joy!
  2. I opened up a can of bean soup and heated it up for dinner Sunday night. Fancy stuff here, folks.
  3. I rinsed my dishes to put them in the dishwasher but haven’t gotten around to actually putting them in said dishwasher. Baby steps.
  4. I decided it was finally time to do some laundry. I was getting to the back of the drawer undies–Every woman knows what I’m talking about.
  5. I wasted many glorious hours on the computer planning vacations that I probably won’t be able to take.

All in all I say it’s been a pretty productive week so far! Hmmmmm. On second thought….

Thank god I have this blog to get my ass in gear and do some cooking! No, seriously. Thank you.

I had some frozen Coho salmon which I defrosted and I received a few zucchini with my Annie’s box and since I’m in an Asian mood lately,  this seemed easy and fitting. You could also make this with chicken.

I made the teriyaki sauce, but if you’re in a time crunch then go ahead and just buy the pre-made stuff.

Here’s what you need:

For the teriyaki sauce:

1/3 cup of soy sauce

3 tbsp of honey

1 tbsp of white wine vinegar

1 garlic clove, finely chopped

For the zucchini:

1-2 zucchini

salt/olive oil

For the salmon:

filet of salmon

toasted sesame seeds

scallions, chopped

Here’s what you do:

For the teriyaki sauce:

In a small saucepan, combine all ingredients except the garlic and bring to a boil and let simmer for a few minutes. Add the garlic. Cook on low for a few more minutes and turn off the heat. The sauce will seem a little runny at this point, but will thicken up as it cools down a bit.

photo 2 (9)

For the zucchini:

Use a mandolin and slice zucchini into moderately thin strips. Heat a grill pan. Coat the zucchini in olive oil and some salt. Grill both sides and set aside.

grilling zucchini

grilling zucchini

For the salmon:

Heat a cast iron skillet (or a nice heavy pan) very hot. Add some oil (I used peanut oil) and make sure you pat salmon dry before placing it in the pan. Now don’t touch it for 4-5 minutes. You want to to form a nice crust before you flip it. Flip and cook for another 3-5 minutes. You want the fish to flake when pierced with a fork.

She's a beauty!

She’s a beauty!

Garnish with some toasted sesame seeds and scallions.

photo 5 (4)

photo 4 (4)

Happy cooking!

–Melissa

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Categories: Main Dishes, Recipes, Seafood, Side dishes

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Trackbacks/Pingbacks

  1. grilled salmon in teriyaki marinade with mirin « Foodie Joanie - February 10, 2013

    […] Crispy teriyaki salmon with grilled zucchini strips (thefoodieteacher.com) […]

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