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Salmon Teriyaki

post #1 of 29
Thread Starter 

So in a week I'm making dinner for a bunch of friends, decided to do salmon (they are pitching in so I'm not spending a lot of money)  

 

I was thinking about doing a Teriyaki marinade on the salmon, for a few hours then popping them on a pan and oven baking them,

I had a few questions so:

Anything I should be aware of when cooking this to make sure I don't screw it up?

I was going to cook some white rice (maybe with a little lemon juice in the water to add a little flavor I personally love it) to serve on the side (or put the salmon on top)

 

Should I prepare some form of sauce to go on top of the salmon? an additional teriyaki or something a little different or let the salmon stand on its own?

 

Also I wanted to get some form of greens on the plate (greens: a texan term used to blanket cover all vegetables) any suggestion on what would go best with the salmon/rice?

 

anything else you wanna mention go for it I'm here to learn

 

Thanks a ton!

James

post #2 of 29

James, for me, I like a little glaze on a baked fish once it's plated, maybe a sprinkle of zest. 

What about using orange instead of the lemon, it goes beautifully with the teri marinade. 

As for a 'green', what about pickled veg?  Last night I made grilled teri chicken, steamed white rice and soy sauce and norifurikake, and namasu: cucumber, daikon, carrots, onions, really any combo you think that your friends would like.  It played nicely with the soy based marinade. 

 

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post #3 of 29

My all time favorite veg to go with salmon is asparagus.  With a teriyaki salmon I'd pan fry the asparagus until just about tender, finish with a good splash of soy sauce, rice vinegar and toasted sesame seeds.  A drop or two of sesame oil in the pan when the  asparagus is just about done wouldn't hurt.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 29

James......

Several concerns here.

Firstly when marinating fish (of any species) it is only going to take a couple of hours or so, and that depends on the thickness of the fish itself.

Teriyaki  is very strong and salty so your not going to want to leave it in the marinade for very long. You might want to dilute it with white wine or some other liquid.

 

IMHO salmon is so delicately mild, anything like this is going to obscure that wonderful flavor.

Perhaps a simple brushing with olive oil and lemon, then lightly seasoned and use the grill for that kind of flavoring.

If you're going to sauce the fish, it should be something compatible with it, such as a butter sauce, or light white wine bechamel.

Avoid strong sauces and or marinades when cooking with fish.

post #5 of 29
Thread Starter 

I was only looking to marinate for a few hours, and the recipe I am using (which what I did was pull up about 7 or 8 different recipes and from that derive my own) has water in it, I assumed that the purpose of that was to dilute the overbearing saltiness in the fish, would I be correct in assuming that?  And duly noted on the sauces

post #6 of 29

If you go with a teriyaki marinade, i wouldn't do a sauce per se but something like a sambal or salsa made with mango.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 29

a fresh blueberry relish is Delightful with salmon(blueberries, slivered pickled pink ginger, mint).... side of fresh ramen noodles tossed  with sesame oil or sesame chile oil (dash), seaweed, snap peas,broccoli slaw....

personally i would not marinate the salmon at all..you don't need to, and 2 hours is way too long anyway...just rub with sesame oil or canola oil and grill...maybe brush on a glaze(think mango-ginger habanaro or mango chile or just dilute some mango preserves a bit) all very easy breezy and fast.....oh, do you have access to a grill?

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 29
Thread Starter 
Quote:
Originally Posted by durangojo View Post

a fresh blueberry relish is Delightful with salmon(blueberries, slivered pickled pink ginger, mint).... side of fresh ramen noodles tossed  with sesame oil or sesame chile oil (dash), seaweed, snap peas,broccoli slaw....

personally i would not marinate the salmon at all..you don't need to, and 2 hours is way too long anyway...just rub with sesame oil or canola oil and grill...maybe brush on a glaze(think mango-ginger habanaro or mango chile or just dilute some mango preserves a bit) all very easy breezy and fast.....oh, do you have access to a grill?

joey

 

Unfortunately no grill...., and part of the major reason for the Teriyaki marinade is that the flavor it develops is a flavor that is generally liked by all because it's not fishy per say and I'm serving to a broad spectrum of individuals (all college students) so it was something I thought would please all of the group knowing them.

post #9 of 29

salmon is not a 'fishy' fish, which is just one  of the reasons it is so well liked by so many.....the simplicity of the flavor should only be complimented, not masked.....yes, you are right about the asian flavor being well received...just be light handed, that's all....good is good.....

joey

oh, if you do go with a rice....maybe step it up from a white rice...jasmine or basmatti or better yet brown basmatti......maybe add a little something...toasted coconut, raisins, cilantro, lemon zest is a good idea, or orange or dried cranberries...the list goes on.... just a little something..doesn't have to be exotic or expensive or strange


Edited by durangojo - 8/13/12 at 2:53am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #10 of 29
Thread Starter 

I may look into some Basmatti, and what I tend to do (this is probably weird and not generally done) is if I have something served with rice where a nice citric flavor would go well but not over bearing, I take some lemons cut them up and squeeze the juice out into the rice water as it's cooking, and if done with just the right amount it adds a slight lemon flavor and is rather delicious in my mind especially with a fish dish. Don't know why but there is something about lemons and fish.... And i agree the key with fish like salmon with good flavor is to not over do it in the marinade or sauce if you use one.

post #11 of 29

small dice the lemon rind(skin) up as well and put it in the rice while cooking......it's even loverlier as it softens into your rice...and add something green in there at the end..be it parsley or cilantro or peas.....just something colorful...as suggessted  before maybe dried cranberries or toasted coconut, raisins, etc....if you want to keep your green side simple...broccoli slaw is simple and easy ..you can find it in bags at the grocer...just add some sort of interesting dressing...garlic-peanut, sesame 5 spice, a coleslaw vinaigrette with asian influences, or just toss with sweet /spicy thai chile sauce..or for a completely different direction...a baby spring mix salad with grapes, mandarin oranges, fresh melons, walnuts with ginger lime vinaigrette or perhaps baby greens with roasted peaches..something light would be a nice accompaniment. were it i, i  woulddefinately serve it with some sort of relish or salsa...fruity would be my choice. it adds so much to the salmon, is fun, can be made ahead,and guests think you're a genius...win-win!

joey

how many people?


Edited by durangojo - 8/13/12 at 10:38am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #12 of 29
Thread Starter 
Quote:
Originally Posted by durangojo View Post

small dice the lemon rind(skin) up as well and put it in the rice while cooking......it's even loverlier as it softens into you rice...and add something green in there at the end..be it parsley or cilantro or peas.....just something colorful...as suggessted  before, cranberries or toasted coconut, raisins, etc  ..if you want to keep your green side simple...broccoli slaw ..you can find it in bags at the grocer...just add some interesting dressing...garlic-peanut, sesame 5 spice, a coleslaw vinaigrette with asian influences, or just toss with sweet /spicy thai chile sauce..or for  a completely different direction...a baby spring mix salad with grapes, mandarin oranges, fresh melons, walnuts with ginger lime vinaigrette..something light would be a nice accompaniment as well. were it i , i definately serve it with some sort of relish...fruity would be my choice. it adds so much to the salmon, is fun, can be made ahead,and guests think you're a genius...win-win!

joey

how many people?


not 100% sure but about 10 coming I'm used to cooking for 7-10 (i am the youngest of 5 kids so yeah)

post #13 of 29

I served this teriyaki salmon last week in my restaurant, a very similiar idea tou yours...

 

Jasmin steamed rice slightly seasoned, a bit of scallion, toasted black sesame and crushed peanuts as a "bed".

Grilled zucchini (rolled to form some kind of "rose"), and grilled asparagus.

My teriyaki was made with soy and agave honey (I live at 40 minutes of "Tequila",The city that is near to Guadalajara in Mexico), so, agave products are very local and always on hand, but you can use sugar, brown sugar, honey, maple syrup or molasses.

 

I marinated it for a couple of hours, I grilled it and brushed it with the Teriyaki, and before serving, I added another spoonful of the teriyaki (That I reduced to a thick sirup) 

 

Here's the pic, it may give you an idea.

 

 

 

1000

post #14 of 29
Wow, chefluis that looks amazing! Where's my fork!

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A Hui Hou (until we met), ALOHA!

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post #15 of 29

biggrin.gif Thanks a lot for your nice reply kaneohegirlinaz thumb.gif

post #16 of 29

Here is a salmon teriyaki with a twist ~

 

before

700

 

after

1000

post #17 of 29

garth, never thought of cedar planked teri salmon before ... that won't change the flavor profile of the teri?

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post #18 of 29

... and then isn't funny, I'm making grilled salmon for dinner tonight ...

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post #19 of 29
Quote:
Originally Posted by kaneohegirlinaz View Post

garth, never thought of cedar planked teri salmon before ... that won't change the flavor profile of the teri?


Not much ~

post #20 of 29
Thread Starter 

Wow Chef Luis, you definitely gave me an idea... the idea of taking a road trip and eating dinner at your place thumb.gif

 

I really wish I had a grill and will probably go out and purchase one in the next month or so in time for football season, this is Texas afterall have to do a little tailgating

 

haha small world Kgirl hopefully it went well (assuming it already happened)

 

and chef luis when reducing it to a syrup, did you just use the original marinade just straight reduced or did you add a little more sugar to make it more syrupy?

 

Also to anyone how long would you advise cooking for about? I have heard multiple different answers and was wondering if there is any general consensus (I'm oven baking)

post #21 of 29

James,

Last night’s supper was baked Salmon fillet.

Normally, I would grill on the gas BBQ out back, but the Monsoon storm was pretty wicked late in the day.  I had the oven on already, roasting a pork butt for Kalua Pig; it was set at 325, so I tossed the fish in and cooked it to an internal temp of 125⁰. 

ONO~licious! (delicious)

Aloha, K~girl

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A Hui Hou (until we met), ALOHA!

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post #22 of 29
Thread Starter 

night was delicious served the salmon in a teriyaki marinade, on top of a bed of rice with some sauteed asparagus on the side all topped with the marinade reduced to a sauce and drizzled on top... I got pretty good reviews

 

and also made a burger or two for one of the guys (and myself because I wanted something to snack on while cooking... I hadn't eaten lunch) and that turned out delicious as well

 

all in all a success thanks everyone!

post #23 of 29

I’m curious James, did everyone at least try the fish?

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post #24 of 29
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post

I’m curious James, did everyone at least try the fish?


I tried, I really did, but we had one stubborn individual who would not because he quote "hates fish" to which his friend next to him goes "I hate fish too I never eat salmon when my parents make it but this is freaking delicious" I took that as the highest compliment of the night, but alas he never tried it and I didn't want to shove it down his throat oh well.. I made him a burger with some bacon cut up and mixed in with the beef and a little Wostershire sauce, and he loved that.

post #25 of 29

Well congrats James on a successful dinner party!

Ya’ know, when I first met my DH there were many things that he said that he ‘hated’ and today he couldn’t think of not eating.  It just takes time and different ways of preparation (plus I never told him what alot of things were).

For me, I hated Brussels sprouts; I won’t touch them with a ten foot pole. 

One of the first times that I went to my in-laws, SIL made this what looked like a cabbage dish.  My Mommy drilled into my head, just try a little taste of everything, if you like then take more, if not, just wash it down quick a big gulp of water. 

I gotta tell ya’, it was delicious.  Both of us looked at each other and said,

YUM

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A Hui Hou (until we met), ALOHA!

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post #26 of 29
Thread Starter 

I can definitely relate, my girlfriend of almost a year in a half has a love for asian food and sushi, I was not a big fan of the latter... now I'm converted and see the light and have even taken my hand at my own homemade sushi (a disaster but I'm learning haha) I think if you're willing you find a lot of things you wouldn't normally eat

post #27 of 29

James, if I could humbly blow my own horn...

maybe you could take a look at the article-how to

"Maki Sushi For Dummies, Like ME!"  I had a great time

making Cucumber Rolled Sushi.

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A Hui Hou (until we met), ALOHA!

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post #28 of 29
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post

James, if I could humbly blow my own horn...

maybe you could take a look at the article-how to

"Maki Sushi For Dummies, Like ME!"  I had a great time

making Cucumber Rolled Sushi.


I will definitely check it out, my filling I made was spot on according to my girlfriend but I had my sister make my rice for me (how the vegetarian in the family messes up rice is beyond me) and she used too much water in cooking it and too much rice vinegar..so it clumped was hard to swallow like peanut butter... and I put too much rice on there

post #29 of 29
Quote:
Originally Posted by StatsCook View Post


I will definitely check it out, my filling I made was spot on according to my girlfriend but I had my sister make my rice for me (how the vegetarian in the family messes up rice is beyond me) and she used too much water in cooking it and too much rice vinegar..so it clumped was hard to swallow like peanut butter... and I put too much rice on there

 

Sushi rice is particularly difficult to make so don't put blame on your sis.  The balance between the sugar and the vinegar has to be precise!  If you don't make sushi all that often and it's more of a novelty dinner at home I suggest picking up a quart of sushi rice from your favorite local sushi joint and using that to roll your sushi instead.  It makes things a whole lot easier.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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