RECIPE: Store-bought teriyaki is the secret sauce
There are simple suppers that require the absolute bare minimum of culinary effort and are one step above reheating pre-made food in the microwave. (No shame there — it’s part of modern life.) This dish is one of those light lifts.
This recipe is one that I prepare at least once a month. Quick, easy and healthful is what I need when I am so busy I can’t see straight. And a triple play of salmon, greens and ginger makes me feel good about my quick and easy choices.
Teriyaki is a Japanese dish of meat or fish that is grilled or broiled after being soaked in a seasoned soy sauce marinade. It is also the name of the sauce and can be a marinade, drizzle or a dipping sauce. No doubt, homemade teriyaki is a wonderful thing, but I keep store-bought teriyaki in my fridge for desperation dinners. I have found the key is choosing one that is not overloaded with sugar, and also thick and viscous enough to cling to the protein. My go-to bottle is the Whole Foods 365 Organic Teriyaki that includes pureed garlic and ginger and is also slightly thickened with xanthan gum.
Having a well-stocked pantry and fridge with ingredients like teriyaki sauce and a bag of pre-chopped greens allows me to whip up a quick meal in minutes, even in the busiest of weeks.
Teriyaki Salmon with Greens
I have a monthly seafood subscription that allows me to pull out a couple of fillets from the freezer at the last minute. The fish quickly defrosts in a bowl of cold water. These fillets are scaled and skin-on, but it’s a personal preference. Feel free to use skin-on or off, but make certain if the skin is on, that the fish was scaled while butchering to avoid scales in your final dish.
This recipe serves 2, but can be easily doubled to serve 4.
- 2 6-ounce salmon fillets
- 1/4 cup teriyaki sauce, such as Whole Foods 365 Teriyaki Sauce, plus more for optional garnish
- 1 small onion, sliced 1/4-inch thick lengthwise root to stem
- 1 (1-inch) piece of ginger, thinly sliced into julienne strips
- 8 cups chopped mustard greens
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- Place the oven rack about 5 inches below the heating element. Heat the oven to broil. Line a baking sheet with aluminum foil. Place the salmon fillets skin side down on the prepared baking sheet.
- Drizzle the teriyaki sauce over the top of the salmon filets. Place under the broiler and cook until the salmon is cooked through and flaky, about 7 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Spray with nonstick spray. Add the onion and ginger and cook for 2 minutes, just until the onion is starting to wilt. Add the greens. Season with salt and pepper. Cook, stirring frequently, until the greens are wilted, about 5 minutes more. Taste and adjust for seasoning with salt and pepper.
- Remove the salmon from the oven. Divide the greens between 2 plates. Place salmon on top. Drizzle with extra teriyaki sauce, if desired. Serve immediately.
Nutritional information
Per serving: Per serving, without extra teriyaki sauce drizzle: 314 calories (percent of calories from fat, 21), 44 grams protein, 20 grams carbohydrates, 10 grams total sugars, 8 grams fiber, 8 grams total fat (2 grams saturated), 126 milligrams cholesterol, 1,756 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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