Tuesday, January 24, 2012
Simply Scrumptious Teriyaki Salmon
I made teriyaki salmon a few nights ago for dinner and Gary said this is his new favorite recipe. He says that about all my recipes. He just wants me to keep cooking for him. I told him when people get older they tend to like salty foods because their taste buds diminish and aren't as discriminating for the more subtle flavors. So we have to be careful not to eat too much salt. Not that we're older mind you, but we're older than we used to be yesterday. Soy sauce has a lot of sodium I think, I'll have to check the label.
At the grocery store the other day Gary was in line and he happened to be wearing his Vietnam Vet baseball cap. The guy in line behind Gary said he shouldn't wear that hat since he wasn't in Vietnam. Gary asked him how he knew he wasn't in Vietnam. The guy said Gary wasn't old enough to have been in Vietnam. Gary asked the guy if he wanted to see his identification and the guy seriously said he would. Gary told the guy he wasn't his boss and he wasn't showing him his ID, then Gary paid for his groceries and left the guy standing there. I guess Gary looks younger than he is, so that's a good thing. I'm sure it must be my cooking that keeps him looking young.
Anyway I digress, here's how I made my own teriyaki sauce. I sauteed a shallot and two tablespoons of chopped fresh ginger in some butter, then I added 2/3 cup of gluten free soy sauce, 1/3 cup of pineapple juice, and a 1/4 cup of brown sugar and turned the heat up to medium high, stirring while cooking the sauce till it thickened. I had already started the rice to cook and readied the snow peas in separate pans. Meanwhile I sauteed the salmon in another pan and when the rice and snow peas were ready I put them on a plate and drizzled the teriyaki sauce over the top of the salmon and some on the rice too. It was simply scrumptious. Thanks for reading and for all your comments.