Fast, Fresh + Easy: Smoky Date Teriyaki Wild Salmon
Fast, Fresh + Easy: Smoky Date Teriyaki Wild Salmon is a Japanese recipe that serves 2. One serving contains 413 calories, 50g of protein, and 15g of fat. For $7.32 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. 58 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 20 minutes. Head to the store and pick up asparagus, rice vinegar, date, and a few other things to make it today. A few people really liked this main course. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Shes Cookin. With a spoonacular score of 99%, this dish is amazing. Try Fast, Fresh + Easy: Tomatillo Salsa Verde, Fast, Fresh + Easy: Mexican Christmas Eve Salad, and Easy Sesame Teriyaki Salmon for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 pound asparagus
1 tablespoon chopped chives*
2 tablespoons Smoky Date Not Ketchup
6 radishes
1 teaspoon rice vinegar
1 pound fresh, skin-on wild salmon (sockeye, king, coho)
salt & pepper
Equipment:
oven
baking sheet
frying pan
Cooking instruction summary:
Preheat oven on Broil. Cut the salmon into half for two 8 ounce pieces. Mix Smoky Date Not Ketchup with rice vinegar. Brush fish with sauce. Place on a sprayed, rimmed baking sheets. Place top rack 4-6" away from the heat and broil on High for about 5 minutes for 1-inch thick pieces. Do not overcook. It is better to remove the fish from the oven a little undercooked as residual heat will continue to cook the fillets.For the asparagus: brush with olive oil, top with a few grinds of sea salt* and pepper and either pan fry or roast on a lower rack while the fish is cooking for 8-10 minutes until crisp, tender.Garnish with julienned radishes and chopped chives*.
Step by step:
1. Preheat oven on Broil.
2. Cut the salmon into half for two 8 ounce pieces.
3. Mix Smoky Date Not Ketchup with rice vinegar.
4. Brush fish with sauce.
5. Place on a sprayed, rimmed baking sheets.
6. Place top rack 4-6" away from the heat and broil on High for about 5 minutes for 1-inch thick pieces. Do not overcook. It is better to remove the fish from the oven a little undercooked as residual heat will continue to cook the fillets.For the asparagus: brush with olive oil, top with a few grinds of sea salt* and pepper and either pan fry or roast on a lower rack while the fish is cooking for 8-10 minutes until crisp, tender.
7. Garnish with julienned radishes and chopped chives*.
Nutrition Information:
covered percent of daily need
