Salmon Honey Teriyaki. Today I am celebrating my friend, Jaden, on her brand new cookbook, Healthy Asian Favorites!
If you guys can remember, last year about this time I flew to Florida with my friends Todd & Diane to help Jaden shoot all the photographs for this cookbook!! I can’t believe it’s finally out and it’s really neat to think I played just the tiniest of roles in the final product. It’s really a cool feeling to see it come to life as the beautiful book it is now! And the recipes? Oh my gosh. Today I’m sharing one of my favorite recipes from the book, Salmon Honey Teriyaki. Honey, mirin {Japanese rice wine}, soy sauce and sake all are you need to make this delicious honey teriyaki marinade. A few months ago, Jaden sent me some of her special rice bran oil to play around in the kitchen with and ever since then I’ve been hooked.
Easy, Peasy, and Lemon Squeezy… – Lemon-Ricotta Pasta w/ Seared Scallops. Yummers / Melt A Stick Of Butter In The Pan. Slice One Lemon And Layer It On Top Of The Butter. Put Down Fresh Shrimp, Then Sprinkle One Pack Of Dried Italian Seasoning. Put In The Oven And Bake At 350 For 15 Min. Best Shrimp You Will Ever Taste:) The Dough Will Rise Again.
On Sunday, my husband decided he wanted me to pick up some fish at the grocery store for dinner that night.
Now, I am not the world’s biggest fish fan. I can tolerate it in some cases, but most types of fish are unappealing to me (with the exception of shellfish, which I love – our collective love of shrimp is well-documented on this blog). So, I figured that I would just thaw out some frozen shrimp for myself, whip up a fun marinade, and call it dinner. For some reason, the thought of honey lime shrimp popped into my head – so, I made up a quick marinade, let the shrimp hang out in it for about 30 minutes, and ended up with a delicious meal! Honey Lime Shrimp serves 2 1/2 pound large shrimp, peeled and deveined 1/4 cup olive oil 2 T honey juice of one small lime, or half a large lime (2-3 T) zest of one small lime, or half a large lime 2 cloves garlic, smashed 1/2 tsp kosher salt 1/4 tsp black pepper 1/4 tsp red pepper flakes. Drinking Coffee at 8PM – Fierce « The Devil's Punchbowl. 3 May This was a last minute post which I didn’t spend as much time on as other posts on this blog - hence the Diet Coke can in the background ;) I didn’t anticipate the traffic this post has generated through Pinterest and I’ve received a lot of questions regarding the temperature I cooked this salmon at.
Like all recipes on my blog, this was only a suggestion because it worked for me. A few people have suggested raising the temperature or cooking it longer and have shared their experiences in the comment section below. Lay out a large piece of tin foil. Slice a lemon and lay flat on surface. Tilapia in a Bag is another great recipe to try if you enjoyed this method of cooking. Cheers! Like this: Like Loading... Citrus Baked Salmon with Cilantro Butter. Mmm… Salmon… Salmon is one of those fancy fish that I never tried until I came to America. Boy, was I missing out? Salmon has a very unique flavor that I love and also the texture is pretty good. I think a lot of people are afraid to cook salmon at home because they think they can only order a salmon dish at restaurants or fancy weddings.
But let me tell you (and I am sure many of you agree with me), there are so many easy ways to prepare salmon! I love baking salmon (also grilling). Citrus Baked Salmon with Cilantro Butter Ingredients 3 tablespoons butter, slightly softened 1 tablespoon chopped fresh cilantro 1/2 teaspoon grated orange peel 1 pound salmon (1 fillet) 1/4 teaspoon salt 1/4 teaspoon ground cumin 1 tablespoon orange juice (freshly squeezed) Directions Heat oven to 425 degrees F. My Fabulous Recipes -