Thriving Thursday: Sweet Teryaki Salmon

Confession: I HATE fish. I actually really dislike seafood in general. I’m not one of those picky, “I hate the consistency” people but oysters?? Truly the consistency is like snot. And fish? Any kind of fish is just so salty and YUCK. I’ve disliked it since I was a kid. When my mom made her delicious fish for dinner, I would eat a bowl of cereal.

However, (this is how I know I’m an adult) I LOVED this fish I cooked last night. Everyone always talks about how good fish is for you so I figured I’d give it another try. Teryaki was the closest I could get to make it taste like chicken. Haha. So I adapted a recipe from one of my cookbooks and came up with this. It is SO delicious. Sweet and tangy all at the same time.

Money Saving Tip: Wild-caught salmon can be really expensive ($13 for 2 fillets??) so we ate small portions with lots of veggies to make it last for the next day’s dinner too.

SweetTeryakiSalmon-Published

Sweet Teryaki Salmon (3-4 servings)

Ingredients

  • 1/4 cup olive oil
  • juice of 1 lemon
  • 1/4 Bragg’s liquid aminos (healthy soy sauce)
  • 1 tsp. stone ground mustard
  • 1 Tbsp. raw honey
  • 1/4 tsp. garlic powder
  • 2 wild-caught salmon fillets or steaks
  • Whatever you would like for your side (bed?). I used leftover mashed sweet potatoes (from the Sherpherds Pie) and added sautéed red peppers and mushrooms (YUM). It would also be really good with a spinach salad, roasted veggies, and/or quinoa.

Instructions

  1. In a bowl, mix first 6 ingredients until combined. Set aside 1/4 cup of marinade in fridge for basting.
  2. Combine salmon and marinade in a plastic bag and marinate in fridge for 1 hour.
  3. While it’s marinating, cook your side.
  4. Lay marinated salmon on parchment paper in a deep baking pan.
  5. Broil or grill for 4-5 minutes on each side.
  6. Brush with reserved marinade.
  7. Enjoy!

We’re getting very close to the weekend. I hope you all have happy Thursday’s! 🙂

 

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9 thoughts on “Thriving Thursday: Sweet Teryaki Salmon

  1. Ruth Rainwater

    Wild-caught is the only way to go; that farmed fish – yuck! Not to mention they have to pump ’em full of antibiotics so they don’t get sick. But I digress. We eat salmon a couple of times a week, ’cause we love it, and that’s the only animal flesh we eat. And it’s good for you!

    Reply
    1. ahappylass Post author

      Thanks Ruth! Yeah I had heard it was bad but couldn’t remember why. Was just going with my gut on this one. We may have to start eating this at least weekly.

      Reply
  2. Bonnie Farrar

    This sounds like such a good recipe, Ashley – I will have to try it the next time we have salmon! BTW I love reading AL your recipes here, and especially love how healthy and yummy everything looks (my son is a very lucky guy!!) – xo Bonnie

    Reply
    1. ahappylass Post author

      Thank you Bonnie! What a wonderful bunch of compliments. Maybe I can even cook for you guys one of these days. Miss you all but see you (relatively) soon! xoxo

      Reply
  3. Pingback: Tasty Tuesday: Maple Ginger Salmon | A Happy Lass

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