Teriyaki Sauce

Aloha. This is my teriyaki, it might not be the most traditional sauce, but it is Brok' Da Mout (tastes delicious - yummy grinds)! It's also gluten free, for those that are into that.



3/4 cup Light Soy Sauce (gluten free)
1/4 cup Rice Wine Vinegar
3/4 cup Pineapple Juice - with or without crushed pineapple chunks
1/4 cup water
1 tsp Ginger Root - freshly grated
2-4 garlic cloves - crushed or minced
pinch of CRP
4 Tbls Brown Sugar - firmly packed
1 Tbls locally produced Honey
1/4 cup Cold Water
2 Tbls Corn Starch
1 Tbls Green Onion or Chives - thinly sliced on a bias

Mix all but the last three ingredients together in a medium sized saucepan.




Bring mixture to a boil, whisking occasionally.



When the sauce begins to boil, mix your cornstarch into the ice water until it's completely dissolved.

Whisk the slurry (ice cold liquid and a thickener) into your saucepan and immediately turn the heat down to medium low - low.



Let the sauce lightly simmer until it's at your desired thickness. The longer it cooks the thicker it will get. If it gets too thick, stir in a little more pineapple juice or water to thin it out.



I cook the sauce until it sticks to my spoon and leaves a line when I slide my finger down the spoon.





Either stir the scallions/chives into your sauce or sprinkle them over it after plating your dish.



This sauce has so many great uses: over chicken and rice with a side of macaroni salad (memories of my Hawaiian days), on a chicken sandwich or a hamburger, on pineapple skewers, as a marinade, in pasta salad, over grilled oysters, in a stir fry, over fish or tossed with noodles. I prefer ramen noodles with teriyaki, they hold up to the flavorful sauce.

Teriyaki makes a wonderful dip for stuff like spring rolls and dumplings.


Chicken Potstickers Recipe


Ramen Noodles topped with Teriyaki and Scallions


Tossed Noodles with Vegetables




Salmon Hot Pot Soup



Teriyaki over Poached Fish

Mahalo!

Tarragon Dijon Baked Salmon w/ Cream Sauce

This salmon is baked, but you can cook it on your grill too. Try different flavors of mustard on the salmon for a new taste.



Oil
Fresh Salmon -Cut into single sized servings, rinse and pat dry
Tarragon Dijon
Dried Bread Crumbs
s/p
1-2 T. Melted Butter (optional)
Tarragon Dijon Cream

Put just enough oil into an oven proof pan to lightly cover the bottom. Heat the oil over medium-high heat.

Rub your mustard all over the non-skin sides of the salmon (top and sides). Your fingers work best for this.



Sprinkle bread crumbs over the fish in a light even layer.

Seafood Stuffed Salmon

I made this salmon over a year ago and I didn't write anything down. So, no recipe. Fortunately, I did take lots of pictures to document this concoction. I remember it being very tasty!

I used Tony old phone to take these pictures, so they're not the best. I still thought it was worth sharing this one. Maybe it'll give you some crazy over stuffed ideas of your own.



This is a mirepoix with garlic, shrimp and orange zest.


Cooked white rice with saffron and sweet onions.


The shrimp and rice mixed together.



I cut a pocket in the salmon, making sure not to cut all the way through the fish.



Stuffed the rice mixture into the pocket.

Baked Salmon with Fennel and Leeks

Salmon is great baked. The cooking time is longer than other methods but, the fish stays so moist and flavorful that it's worth it. Now that fall is upon us, lets turn on our ovens and bake some tasty salmon.



Salmon
1 cup Leeks - white part only - sliced and cleaned
1 Fennel Head - quartered and sliced
Juice and Zest from 1 Lemon
s/p
Red Pepper Flakes

Preheat oven to 350°F.

Rinse the salmon and pat it dry.



Mix the rest of the ingredients in a bowl.



Grease a baking dish.

Place 1/3 of the veggie mix on the bottom of the dish.



Lay salmon on veggies.

Cover with the remainder of the leek mixture.




Place the dish in the middle of a preheated oven and bake till the fish is done.




My fish baked for forty minutes.

You want it to be med-rare. Don't over cook the salmon. It's done when it's flaky, use a fork to test. Remember that the fish will continue to cook after you remove it from the oven. So, take it out when it's still a little less done then you like it, and let it sit while you prepare the plates for serving.



I served this baked salmon with braised leeks, fennel, and parsnips.



Another Tony approved meal.



This is a gluten free recipe.