Salmon is a go-to ingredient when it comes to cooking weeknight dinners, fast. I bought mirin for the first time to make it (recipe is similar but uses minced garlic and ginger) and I’m absolutely going to stock up on sake so I can cook your Japanese recipes. About this recipe: A delicious sticky glaze is brushed on top of salmon fillets before they are baked in the oven.
To Serve Cold: Transfer salmon to refrigerator uncovered and allow it to chill completely. Stir together cooked rice with a little lime juice (and zest, if you’d like.) Serve the salmon over the rice, spooning on extra sauce. I have made 2 different variations of your recipe, and my girls (wife and 2 little ones) absolutely love it. Even the 1 yr old loved the teriyaki salmon !
Can’t wait until pureed stage(only 4 days post lap RNY) the Baked Ricotta …