One of the healthier lifestyle changes that I would like to make is to eat more fish. This means cooking more fish, which I don’t really know many options for. I have accumulated many recipes for various seafood recipes over the years, but have actually tried very few of them. My current goal is to cook one new fish/seafood dish per week. This week’s recipe is Teriyaki Salmon with Cucumber Salad. I found the recipe on Pinterest and followed the link to the Real Simple website for the recipe.
The recipe is quick and simple with few ingredients and little prep work, all things I value in a recipe. There is plenty of time to prepare the cucumber salad, heat up the grill and make any additional side dishes while the salmon is marinating. I used pre-minced garlic (comes in a jar in your produce section), which I almost always use in recipes. In the past I always peeled and minced or crushed my own garlic, but I have found that the jarred version works just as well. I also used 3 regular cucumbers and had plenty left over, but we are not huge fans of the cucumber around here.
The ingredients list calls for skinless salmon fillet; however, the directions instruct you to first place the salmon skin-side down on the grill. I used skinless salmon fillets (mostly because the skin grosses me out) and I did have a little problem with the salmon sticking on the grill when I turned it over. Using salmon with skin on one side should help with that problem. Later, my husband told me that our grill cooks hot, so next time I will turn down the temperature a little lower. Did I mention this was my first time grilling – ever?
To round out the meal I added wild rice and edamame as additional side dishes. I love steamed edamame, which my sister introduced me to and I always get when we go out for Hibachi. I used a frozen pre-shelled version that I just heated up in the microwave and sprinkle with sea salt. Although not as good as the “real” thing, it was pretty tasty and there was no hassle with the pods.
My family enjoyed the salmon – even my picky 3-year-old – and overall this was a good, quick recipe. Plus, I learned that my 1-year-old loves cucumbers! The salmon would also be great baked instead of grilled and I think I will try that the next time. The cucumber salad could also be enhanced with the addition of carrot strips.
Teriyaki Salmon with Cucumber Salad
Ingredients
2/3 cup teriyaki sauce
1/4 cup light or brown dark sugar
1 garlic clove, minced
6 6-ounce pieces skinless salmon fillet
2 English (or 4 regular) cucumbers, thinly sliced
3 Tbsp seasoned rice (sushi) vinegar
Directions
1. In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until the sugar dissolves.
Place the salmon in a large bowl and toss with marinade to coat. Cover and refrigerate for at least 15 minutes.
2. Toss the cucumbers with the vinegar; cover and refrigerate until ready to serve.
3. Heat grill to medium. Remove the salmon from the marinade and arrange skin-side down on grill; cover with lid. Grill without turning, 8 minutes.
4. Using a large spatula, carefully turn salmon and cook, covered, 2 to 3 minutes longer, just until cooked through but still moist and flaky.
5. Serve salmon with cucumber salad.
1. In a small bowl, whisk together the teriyaki sauce, sugar, and garlic until the sugar dissolves.
Place the salmon in a large bowl and toss with marinade to coat. Cover and refrigerate for at least 15 minutes.
2. Toss the cucumbers with the vinegar; cover and refrigerate until ready to serve.
3. Heat grill to medium. Remove the salmon from the marinade and arrange skin-side down on grill; cover with lid. Grill without turning, 8 minutes.
4. Using a large spatula, carefully turn salmon and cook, covered, 2 to 3 minutes longer, just until cooked through but still moist and flaky.
5. Serve salmon with cucumber salad.
Sources: Real Simple
