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I made Salmon Teriyaki last night with a Asian Coleslaw. This is one of my favorite summer dishes to make, but with Cabbage so cheap at Meijer this week I figured I would make it. It is from the 5-Factor World Diet Recipe book. I have altered the recipe a little and I usually double it because it is only 2 servings.
In a small saucepan over medium-low heat, bring the soy sauce, white wine, agave nectar, ginger, and garlic to a simmer. Reduce heat and simmer for 5 to 7 minutes, until the mixture thickens, stirring often.
Place the salmon in a resealable plastic bag, add the marinade, and turn to coat. Refrigerate for at least 30 minutes or up to 3 hours.
Preheat the oven to 400 degrees. Lightly coat a meium ovenproof skillet with cooking spray:set over medium heat. Cook the salmon for 4 minutes. Turn the fish, transfer the skillet to the oven, and cook for 4 minutes. Serve with the coleslaw on the side.
Asian Coleslaw: In a medium bowl, whisk 2 tablespoons light mayo, 2 tablespoons lemon juice, and 1/2 teaspoon Asian sesame oil.
Fold in 1 1/2 cups coleslaw mix until coated (I just chopped up cabbage and shredded a carrot). Season with salt and pepper. Refrigerate for at least 30 minutes.
It is a healthy meal that can be prepared a bit in advance. I find it easy to prepare before my son gets home from school and then it only takes 10 minutes to fix that night.
Salmon Teriyaki with Asian Coleslaw
1/4 cup soy sauce
2 tablespoons white wine
2 tablespoons agave nectar
1 tablespoon fresh ginger (I use ground)
1 tablespoon minced garlic (I use ground)
2 salmon fillets (about 4 ounces each)
In a small saucepan over medium-low heat, bring the soy sauce, white wine, agave nectar, ginger, and garlic to a simmer. Reduce heat and simmer for 5 to 7 minutes, until the mixture thickens, stirring often.
Place the salmon in a resealable plastic bag, add the marinade, and turn to coat. Refrigerate for at least 30 minutes or up to 3 hours.
Preheat the oven to 400 degrees. Lightly coat a meium ovenproof skillet with cooking spray:set over medium heat. Cook the salmon for 4 minutes. Turn the fish, transfer the skillet to the oven, and cook for 4 minutes. Serve with the coleslaw on the side.
Asian Coleslaw: In a medium bowl, whisk 2 tablespoons light mayo, 2 tablespoons lemon juice, and 1/2 teaspoon Asian sesame oil.
Fold in 1 1/2 cups coleslaw mix until coated (I just chopped up cabbage and shredded a carrot). Season with salt and pepper. Refrigerate for at least 30 minutes.
Thanks for stopping by, for more great DIY tips and tricks check out my new site FrugallyBlonde.com.