Teriyaki Salmon

teriyaki salmonThe full menu is teriyaki salmon, rainbow rice and Asian 3-bean salad.  The 3-bean salad is a variation of a recipe found in a recent Sunset magazine.  The rainbow rice is my way of using up leftovers.  When I was a kid, we never ate fried rice as a side dish to a meal, as is common in the States.  Fried rice was a way to use up leftovers and served as a late-afternoon snack after school.  Growing up in the Philippines, we ate five (yes 5!) small meals a day.  Breakfast, morning merienda (at the Cantina at school), lunch, late afternoon snack (fried rice, won-ton soup or other dimsum type variant) to tide us over while doing homework, and then a later dinner (around 8:00 p.m.).   This “rainbow rice” is essentially a vegetarian fried rice I came up with by using up what was in the fridge.

Teriyaki salmon

  • 2 six-oz salmon fillets, skinned
  • 3 tbsp soy sauce
  • 2 tbsp sherry
  • 1 tbsp sugar
  • 1 tsp minced fresh ginger
  • 1 small clove garlic minced

Marinate salmon fillets in the remaining ingredients in a plastic zip-loc bag for 1/2 hour.  Turn the bag occasionally.  Set marinated fillets on a foil-lined broiler pan at the highest rack of your oven under high.  Broil 5 minutes or until fish barely flakes and is still wet.  Transfer to warm plates.

While the salmon is marinating, make:

Rainbow rice and Asian 3-bean salad

  • ¼ cup frozen shelled edamame (soybeans)
  • ¼ cup frozen green beans
  • ¼ cup drained canned garbanzo beans (chick peas)
  • 2 tbsp canola oil
  • 1 clove garlic mashed
  • ½ tsp minced garlic
  • ¼ cup chopped green onions
  • 1 tbsp Asian sesame oil
  • 1 tbsp seasoned rice or pineapple vinegar
  • 2 tbsp toasted sesame seeds

Steam edamame and green beans for 3 minutes or until bright green.  Plunge immediately in ice water and drain.  Mix with garbanzo beans, oils, garlic, green onions, ginger and set aside.  Just before serving add vinegar and sprinkle with sesame seeds (Note, vinegar will turn the beans a dull green.  That’s why I recommend that you wait until just before serving to add the vinegar).

  • 1 cup diced mixed vegetables different colors (I used onions, garlic, celery, carrot, and red pepper)
  • 2 dried shitake mushrooms soaked in hot water (I put them in a large measuring cup with water and microwave for 2 minutes and then let stand), tough stems removed and diced
  • 1 tbsp canola oil
  • 1 cup cold cooked rice
  •  tbsp Chinese oyster sauce

 Heat up canola oil in a very hot skillet or wok.  Add vegetables and soaked mushrooms  and stir fry them for about 2 mnutes.  Add the rice, breaking up the rice to separate all the grains.   Add oyster sauce and mix well.

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