I rarely get to make this anymore because we normally buy wild alaskan salmon in the big can, but when some kind soul sends a filet our way (thanks, Grandma and Grandpa), this is a fast, healthy, and easy way to prepare it.
Filet of Salmon Teriyaki
1 12-16 oz. filet of Atlantic salmon (cook skin side up if not skinless)
2 T frozen concentrate of orange juice
3 T soy sauce (I prefer San-J brand Organic Wheat Free Tamari Sauce)
1 large clove fresh garlic
.25 t dry ground ginger (or .5 t sized chunk fresh ginger root, peeled)
3 T extra virgin olive oil
3 green onions, diced finely
1 t sesame seeds
In the bowl of a food processor mince the garlic clove, then add the ginger (and mince if using fresh), followed by the orange juice concentrate, soy sauce and extra virgin olive oil. Blend thoroughly and pour the mixture into an oven safe baker. Place the salmon filet in the baker and turn it over a couple of times to coat.
While the salmon is marinating, pre-heat the oven on bake to 350 degrees F. Bake the salmon swimming in the marinade about 25 minutes uncovered on the center rack of the oven.
If you want to, you can cook the salmon in the microwave to save time. I've done it often and it turns out well. Just be careful not to overdo it. I use the same round Pyrex pie plate I use for my Basil Pesto Sockeye Pie, except I cover the salmon with microwave safe plastic wrap. Cook on high for about six minutes, depending on the power rating of your microwave. Test for doneness by flaking with a fork in the thickest part of the filet.
Serve topped with some of the sauce from the baker, the sesame seeds, and the green onion.
Brown rice on the side accepts the sauce well, and steamed broccoli florets rounds out this meal for a super foods triple play.
