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Quick Fix: Try this easy method to make flavor-packed teriyaki salmon dish

Linda Gassenheimer, Tribune News Service on

Published in Quick Fix

I tasted a delicious salmon infused with a flavorful teriyaki sauce at the Vale Food Company in Miami, a healthy, fast casual restaurant. I asked Sunny Ilyas, CEO of Vale Food Co, how it was made. His answer was a form of reverse searing. First the salmon is baked in the oven for a few minutes, and then it’s sauteed in the sauce. It’s a quick and easy method and a great new way to make moist, flavor-packed salmon.

Pasta with snow peas finishes the dish. After they’re boiled, they’re finished in the same skillet used for the salmon to pick up the teriyaki flavor.

Helpful Hints:

— You can use any type of pasta for the side dish.

— Look for a reduced-sodium teriyaki sauce in the market.

— You can use four crushed garlic cloves instead of minced garlic.

Countdown:

— Preheat oven.

— Prepare all ingredients.

— Roast salmon in oven.

— While salmon roasts, make pasta and snow peas.

— Finish salmon dish.

Shopping List:

To buy: 3/4 pound salmon fillet, 1 bottle sesame oil, 1 bottle reduced-sodium teriyaki sauce, 1 container minced garlic, 1/2 pound snow peas, 1 box angel hair pasta.

Staples: salt and black peppercorns.

———

TERIYAKI SALMON

Recipe by Linda Gassenheimer

 

3/4 pound salmon fillet

2 tablespoons sesame oil, divided use

Salt and freshly ground black pepper

2 teaspoons minced garlic

1/4 cup reduced-sodium teriyaki sauce

Preheat oven to 175 degrees Fahrenheit. Place salmon on a small baking sheet and spoon 1/2 tablespoon oil on each side. Sprinkle with salt and pepper to taste. Bake the salmon for 15 minutes, a meat thermometer should read 125 to 130 degrees. Meanwhile, add the remaining 1 tablespoon of sesame oil to a small skillet with the minced garlic and teriyaki sauce. Place over medium-low heat. Add the salmon and spoon the sauce over the top. Cook gently for 3 to 4 minutes for the salmon to absorb the teriyaki flavor. Divide between two dinner plates and spoon any remaining sauce on top. Keep the skillet to finish the pasta and snow peas.

Yield 2 servings.

Per serving: 416 calories (57% from fat), 26.6 g fat (5 g saturated, 11 g monounsaturated), 87 mg cholesterol, 37.7 g protein, 4.8 g carbohydrates, 0.2 g fiber, 402 mg sodium.

PASTA AND SNOW PEAS

Recipe by Linda Gassenheimer

1/4 pound angel hair pasta

1 teaspoon sesame oil

1/2 pound snow peas, trimmed (2 cups)

Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add pasta, cook 2 minutes. Add the snow peas and drain. Toss with sesame oil. Add to the same skillet used for the salmon. Toss over medium heat for 2 minutes. Add salt and pepper to taste. Remove to dinner plates and with the salmon.

Yield 2 servings.

Per serving: 57 calories (11% from fat), 3.2 g fat (0.5 g saturated, 1.0 g monounsaturated), no cholesterol, 9.2 g protein, 47.3 g carbohydrates, 3.4g fiber, 6 mg sodium.

©2022 Tribune Content Agency, LLC

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