Teriyaki Salmon and Coconut Rice

Have I mentioned how much I love salmon? I really love salmon! I love serving it with a sauce made from the marinade and a side of coconut rice. This is a bit of splurge meal for us, but it is worth every penny. I mean, look at that. I'm drooling just looking at the picture!

It doesn't take a ton of ingredients, but it is packed with flavor.

First step is to marinate the salmon in soy sauce, garlic, brown sugar, fresh ginger, and a little sesame oil for at least 30 minutes.

While the salmon marinates, get the rice going. I used a rice cooker, but if you don't have one, I'll include instructions for that too.

Heat a pan with some oil and get that salmon in, skin side down.

Let it get pretty crispy  and then flip it over carefully. The sugar on mine got a little burnt because I had the pan too hot.

Look at that caramelization! That is pure flavor. I use the leftover marinade to make a quick sauce and serve it over the rice and salmon.

Teriyaki Salmon with Coconut Rice

• 1 lb skin on salmon
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 cups jasmine rice (white works fine too)
• 1 (15 ounce) can coconut milk (make sure it is unsweetened)
• 1 clove of garlic
• 1 teaspoon salt

Start by marinating the salmon in the soy sauce, sesame oil, rice vinegar, cornstarch, garlic, and ginger for at least 30 minutes, in the fridge.

If you are using a rice cooker, use the recommended amount of liquid for 2 cups of rice. Just use the coconut milk and add water as needed. If you are making the rice in a pot, it is 2 cups of rice, the coconut milk, garlic, salt, and 1.5 cups of water. Put it in the pot, bring it to a boil, then turn it down to a simmer and cook, covered, for 20 minutes.

Heat a pan with a tablespoon or so of oil, don't go much higher than medium heat or the brown sugar will burn. Put the salmon in, skin side down and let it cook for 3-4 minutes to get the skin nice and crispy, then carefully flip it. Give it another 3-4 minutes or until it is cooked to your liking, I like mine a little on the rare side, so I always cook it less. When it is done, put it on a plate to rest while you make the sauce.

Once the pan is clear of the salmon, pour the marinade into the pan and let it simmer until it thickens up. Portion the salmon and serve it with the rice and sauce.

Seafood Saturday: Caramelized Salmon

Salmon is, hands down, my favorite fish. I LOVE salmon. I'm pretty sure I could eat it every day and never be sick of it. Meaty and fishy and wonderful, it is everything I want in a fish. I decided to try something new today and do caramelized salmon. The recipe I used was really, really salty. I checked to see if I misread or mismeasured. Nope... lesson learned and next time I will cut the salt by a lot. So this is the recipe with the salt already reduced for your convenience because I am just that nice of a person.

Start with about a pound of salmon for 4 people or 2 people if they are both really hungry. Cut it in 4 even portions and let it rest a few minutes. seriously though, look at that gorgeous fish!

Next up, make the rub. Brown sugar, salt, and black pepper. You could add pretty much any other herbs and spices and have it be delicious.

Heat a couple tablespoons of oil in a broiler safe pan over medium heat. Put the rub all over the salmon and then put it in the pan skin side down.

Let it cook without moving it for about 4 minutes.

Flip it carefully. and add a little more of the rub to the skin side. Let it cook for 2-3 minutes.

Flip it back to skin side down, put a little more of the rub on the top and put it under the broiler for 1-2 minutes. Watch it VERY carefully. Sugar burns amazingly fast if you aren't watching it.
Let it cool for a minute or two before serving because the sugar will still be quite hot.

Serve with roasted veggies and a side of potatoes for a filling and delicious meal.

Caramelized Salmon

Serves 2-4

Ingredients

• 1 lb salmon
• 1/2 cup brown sugar
• 2 teaspoons salt
• cracked black pepper to taste
• 2 tablespoons olive oil

1. Portion the salmon into 4 equal pieces.
2. Mix the rub ingredients together in a small bowl.
3. Heat the oil over medium heat in a broiler safe pan.
4. Coat the salmon well in the rub and place, skin side down, in the hot pan.
5. Allow to cook for 4-5 minutes and then carefully turn.
6. Allow to cook for another 2-3 minutes, add a little more rub, and carefully flip again.
7. Add another little bit of the rub and place under the broiler for 1-2 minutes or until the sugar is melted and very lightly browned. Make sure to watch it carefully.
8. Allow to cool for 1-2 minutes before serving as the sugar will be very hot.