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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is what I have come up with after much repetition. I have combined a few recipes and altered the ingredients to taste. We love it! We always like more of the sauce to drizzle over the rice or quinoa & veggies. If I have any sauce left over I make Teriyaki Meat balls the next night. Ingredients:
4 -6 salmon fillets |
1 cup tamari |
2 1/2 teaspoons toasted sesame oil, maybe less (or more) |
1 tablespoon white wine (or sometimes omitted altogether) or 1 tablespoon mirin (or sometimes omitted altogether) |
4 garlic cloves, minced |
fresh grated gingerroot |
6 tablespoons organic sucanat |
2 1/2 tablespoons brown rice syrup (to taste) |
2 green onions or 2 scallions, chopped |
Directions:
1. Preheat oven to 400 degrees.
2. For the sauce: Stir all ingredients in a sauce pan on medium heat. Bring to a boil, stir and turn off the burner.
3. Place fish in a sprayed pan lined with foil. drizzle sauce over the fish, place in oven.
4. Baste often, check fish for being done after 15minutes, cook longer up to 5 more minutes if needed.
5. Serve over a bed of quinoa or brown rice and fresh steamed broccoli.
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