Tuesday, December 18, 2012

Seven Fish Dishes #3: Teriyaki Salmon

The Seven Fish Dishes are heading into main course territory now! (Be sure to take a look at the others in previous posts this week: Angels and Horseback and New England-style Clam Chowder.)

Salmon is our oldest daughter's absolute favorite...and a luxury around here, unless you happen to find it on sale, or marked down. Funny...I grew up in Michigan, where our cousins would bring us pounds and pounds of the stuff, after fishing expeditions on Lake Michigan. We ate so much salmon back then that I thought of it as more common than tunafish.
    Not anymore.

Bear in mind: you've got four more fish dishes to go on this list, so you don't need a huge amount of salmon. A few pounds will do nicely to feed 8-10 people. Serve it with a small mound of rice, to catch the juices.

This version is from Taste of Home -- plus the recipe

2 pounds salmon filets, or sliced salmon
      (or enough for one palm-sized piece per person. Palm-sized -- not the entire hand)

1 squeezed lemon
1/4 cup soy sauce
1/4 cup rice wine or cooking sherry
1 small piece grated or chopped fresh ginger
1 small can crushed pineapple (keep the juice)
1 teaspoon garlic

Drain the pineapple; set aside most of the fruit for another day. (Or use it as garnish on the platter.) Mix all sauce ingredients together, then pour over salmon; let marinate at least 30 min., or all day, if possible.

Grill the salmon, or cook in a 350 degree oven, along with another Seven Fish Dishes entree. It takes about 10 min. on the grill, and 20-25 min. in the oven. Don't overcook! Fish should be moist, and flake easily.

*Not in the mood to make your own sauce? Soy Vay makes an incredible teriyaki, in two different flavors. Warning: it's so good, you'll want more -- I find myself spooning out a tablespoon or two of Island Teriyaki now and then as a snack. I'm hooked now; you can still save yourself.

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