This Salmon Teriyaki was sent in by Sally in New South Wales. This is a popular one for her and her husband, because if you are short of time it can be a quick meal to throw together.
You can serve this with rice and veggies.
1 tablespoon oil
4 salmon filets, skinless
1 clove garlic, minced
½ teaspoon ginger, minced
¼ cup low sodium soy sauce (we recommend to use low sodium, regular makes the sauce too salty)
⅛ cup water
2-3 tablespoons brown sugar (depending on how sweet you like it)
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon water
green onions for garnish, if desired
sesame seeds for garnish, if desired
1. Add garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
2. Add half of the marinade to a zip lock bag and the other half to a small saucepan and set aside.
3. Place salmon filets in the zip lock bag and marinate for 30 minutes.
4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
5. Cook 3-4 minutes on each side until desired.
6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
7. Add cornstarch and water to a small bowl and whisk to combine.
8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.
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Photos are a serving suggestion only and may not be an exact representation of the recipe above.