Mangia Questo!

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Emergency Teriyaki Sauce July 10, 2009

Filed under: minimal effort — mangiaquesto @ 10:13 pm
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I’m not going to say this is true teriyaki sauce because, to be honest, I have no idea what goes into the real deal.  All I know is tonight I wanted salmon teriyaki, and I had salmon but no teriyaki.  If you find yourself in a similar situation, here is a recipe that will fill the teriyaki void and give you a similar look and taste.  For two salmon fillets or two chicken breasts, you’ll need:

1/4 cup of liquid honey

1/4 cup of light/low sodium soy sauce (if you don’t have light, use between 1/8 and 1/4 cup to ensure it doesn’t make your sauce too salty)

4 dashes of Worcestershire sauce (probably optional, or substitute 1 tsp. rice vinegar)

1 clove of garlic, grated, or 1/2 tsp. garlic powder

Put all ingredients in a microwave safe container or, better yet, build the sauce it in a pyrex measuring cup to avoid dirtying other measuring cups.  Microwave for 30 seconds to soften the honey then stir to combine.   Voilà!

For salmon, pour over fillets, turning to coat.  Bake 12-15 minutes in a small glass baking dish or other shallow baking dish, basting with sauce once or twice.  Serve over rice.


Salmon Teriyaki August 18, 2008

Filed under: grill/bbq,healthy — mangiaquesto @ 6:18 pm
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Another grilling idea! This is so easy that I wouldn’t even call it a recipe, but it will make you feel like you’re at your favourite sushi place. The frozen salmon steaks you can buy in a package (Highliner or Seaquest) are great for summer grilling. Take out as many steaks as you need (one per person is usually good) and drop in a bowl or container. Pour a generous amount of teriyaki sauce (Diana Marinade is good) over the salmon, turning the steaks to coat them. Leave it in the fridge overnight to defrost, turning a few times, then grill over medium heat the next day.  It’s good on its own or served on a bed of rice.