Let's talk teriyaki baby. The term teriyaki literally translates to "glazed grilled", referring not to the sweet sauce you see on grocery store shelves, but to the cooking method of grilling or broiling with a sauce made of soy sauce and mirin (a sweet rice-based wine). The mouthwatering glaze created from the caramelizing sugars is an essential part of the preparation.
Allowing the salmon to marinate for half hour or so then sliding it under the broiler makes it comes out deeply flavored, moist, and tender. You can't ask for much more out of a delicious piece of fish.
- 1 cup teriyaki sauce
- 1/4 cup honey
- 1/4 cup dark brown sugar
- 2 teaspoons soy sauce
- 1/2 lemon squeezed
- 1/2 orange, squeezed
- 1 teaspoon freshly grated ginger
- 4 cloves garlic, minced
- dash cayenne
- 4 salmon fillets, about 1 1/2 pounds
- 3 cups baby spinach
- 2 teaspoons olive oil
- Sesame seeds, garnish
Whisk soy sauce, teriyaki sauce, brown sugar, honey, squeezed orange, ginger, cayenne, and (3) garlic cloves together until honey dissolves. Reserve 1/4 cup of marinade in separate bowl, then place salmon fillets, skin-side up, in marinade. Allow to marinate for at least 10 minutes, preferably for 30.
Meanwhile, preheat broiler (or grill) to high. Heat olive oil in medium skillet over medium heat. Add garlic clove and spinach. Allow to cook until almost tender, about 1-2 minutes, then add lemon juice and reserved marinade. Toss to combine, cook for an additional minute to reduce excess liquid. Remove from heat.
Put the salmon under the broiler skin-side down and broil without turning until exterior is well-caramelized and the fish is just cooked through, 7-10 minutes, depending on thickness and the distance from broiler to preferred doneness.
Arrange spinach on plates, top with the salmon fillets top with sesame seeds.
Holey moley, it's so good!