Salmon Teriyaki over Rice With Cucumber Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a heart healthy, easy to make salmon recipe. The cucumber salad gives this dish an extra crunch. This is a Good Housekeeping recipe. Ingredients:
1 cup short white rice (or medium grain) |
2 large cucumbers, peeled, seeded, and thinly sliced |
1 green onion, thinly sliced |
2 tablespoons distilled white vinegar |
1/4 cup plus 1 tablespoon low sodium soy sauce |
2 tablespoons sugar |
1 teaspoon sugar |
fresh ground black pepper |
1/2 cup dry sherry (or japanese rice wine) |
1 tablespoon honey |
4 (6 ounce) salmon steaks (each 1 in. thick) |
1 tablespoon toasted sesame seeds |
Directions:
1. Arrange oven rack 4 inches from heat source. Preheat broiler.
2. Cook rice as label directs.
3. In a large bowl, combine cucumbers, green onion, vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper until well mixed. Cover and refrigerate.
4. Make teriyaki sauce: In small saucepan, heat sherry, honey, 1/2 cup soy sauce, and 2 tablespoons sugar to boiling on medium-high heat. Cook 10 minutes or until reduced by half, stirring occasionally.
5. Meanwhile, line 151/2 'x101/2' jelly-roll pan or broiler pan with foil. Sprinkle salmon with 1/2 teaspoon freshly ground black pepper to season both sides, and arrange on pan. Broil 4 minutes. Turn salmon over and broil 2 to 3 minutes longer or until just opaque throughout.
6. To plate: Divide rice, and cucumber salad among 4 dinner plates. Place salmon on top of rice anbd spoon teriyaki sauce over salmon and sprinkle with sesame seeds.
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