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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Salmon gets a new weeknight treatment.
Salmon is a weekly offering in my house, largely because my fish guy sells the best I’ve ever had, and because everyone in my house loves it, the only form of unity we have beyond our collective ability to watch “Napoleon Dynamite” 100 times.
Usually a nice dose of salt in a hot oven will do with this fish, but sometimes one wants variety. A good choice in that event is Tangy Teriyaki Salmon.
This is a typical Asian preparation, but you cook the fish right in the sauce rather than marinating Mr. Salmon, and then reduce said sauce a bit with some onions, in sort of a French twist. Sort of. Watch this dish on the stove, friends; I would never cook salmon for 15 minutes but you need to cook it to your temperature preference.
5 salmon filets
3/4 cups mirin
1 cup soy sauce
4 tablespoons lime juice
3 teaspoons ground ginger
2/3 cups green onions, chopped
2 tablespoons sesame seeds
Photo by James Ransom
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