Salmon Teriyaki

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. 

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.

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.

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.

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

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

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?

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.

 Thanks a lot for your nice reply kaneohegirlinaz 

Here is a salmon teriyaki with a twist ~

before

after

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

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

Quote:

Originally Posted by kaneohegirlinaz 

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

Not much ~

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 325⁰, so I tossed the fish in and cooked it to an internal temp of 125⁰. 

ONO~licious! (delicious)

Aloha, K~girl

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

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

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.

Quote:

Originally Posted by StatsCook 

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.