Work perks. Let’s talk about them.
My favorite thing about working here, which I’ve alluded to many a time, is our weekly farmer’s market. It’s a thing of beauty, being able to walk a few feet outside my office and pick up produce and freshly baked bread.
Jay’s housemate, however, occasionally comes home with a haul that puts my fruit and flowers to shame. A few weeks ago, one of his clients gifted him pounds of fresh lobster. Last week, he returned from work bearing two gorgeous filets of salmon. I had to pick my jaw up off the floor. We had to pay tribute to such beautiful, generously-donated seafood with a simple preparation. We decided on teriyaki.
Now, if I were reading this a few months ago, I might have rolled my eyes. Boring. Teriyaki has never been a favorite flavor of mine — I associate it with goopy, chemical-y, artificial-tasting sauce. Perhaps I’ve had too many negative experiences with the Panda Expresses and Yoshinoya chains of the world. As with most dishes, however, there’s a world of difference between home-cooked food and the ready-made stuff. This version skipped the cloying, sugary ingredients often found in these types of marinades, and instead went the tangy route. The end result was light and subtle, playing off the salmon’s incredibly rich flavor rather than overpowering it. It was, in a word, excellent. The next time the house receives a shipment of seafood (and oh, I hope it is soon!), I shan’t think twice about teriyaki.
Adapted from AllRecipes. The original recipe states that the sauce makes enough for 4 servings, but we found that it made just the right amount for our 12 portions of fish.
- 1/4 cup of soy sauce
- 1/4 cup of sesame oil
- 1/4 cup of lemon juice
- 1 tablespoon of roasted sesame seeds
- 1 tablespoon of sugar (we used white, but I’d like to use brown next time)
- 1 teaspoon of ground ginger
- 1/4 teaspoon of garlic powder
- 1 teaspoon of yellow mustard
- Mix the ingredients together and heat in sauce pan until it just begins to simmer. Remove from heat and let cool.
- Salmon (we used 8 four-ounce filets)
- Teriyaki sauce (above)
- Salt and pepper to taste
- Optional: marinate the salmon in half of the teriyaki sauce. Over an hour would be ideal, but you can also forgo this step entirely and still get great flavor.
- Preheat the oven broiler. We used the “high” setting.
- Season your salmon with salt and pepper. Place the salmon on a broiling pan and brush with the teriyaki sauce. If you’re using skin-on filets, put the skin side down first.
- Broil for 5 minutes. Remove the pan, baste the salmon generously in sauce, and broil for an additional 5 minutes. The fish will be done when it turns opaque and flakes easily. Remove, baste with additional sauce if desired, and serve immediately.