Salmon Teriyaki With Carrots And Onions Recipes

ONE-PAN TERIYAKI SALMON DINNER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• On a baking sheet, combine broccoli, carrots, oil, salt, and pepper.
• Mix thoroughly to make sure all vegetables are coated, and then arrange them in the center of the tray in a flat layer.
• Lay the two salmon fillets on the vegetables.
• In a medium bowl, combine brown sugar, soy sauce, honey, and sesame seeds. Mix until there are no lumps.
• Spread the glaze evenly on top of the two salmon fillets.
• Bake for 12 minutes.
• Take the salmon fillets off the vegetables and set aside. Toss the vegetables in the roasting juices.
• Glaze the salmon with any remaining juices. Serve!
• Enjoy!

SALMON TERIYAKI WITH CARROTS AND ONIONS

Steps:

• Make teriyaki sauce:
• In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1/2 cup and cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.
• In a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes.
• While salmon is marinating, in a large saucepan of boiling salted water blanch vegetables 2 minutes, or until crisp-tender, and drain in a colander. Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.
• In a 10-inch heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking. Transfer salmon to skillet with a metal spatula, letting excess sauce drip off into reserved marinade, and reduce heat to moderate. Sauté salmon, turning once, until just cooked through and browned well, about 2 1/2 minutes on each side, and transfer to 2 plates. Pour off oil and cook vegetables, stirring, 1 minute. Add reserved sauce and boil, stirring, 1 minute, or until thickened.
• Spoon vegetables and sauce over salmon and garnish with scallion greens.

HONEY TERIYAKI SALMON AND VEGGIES IN FOIL RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Sauce:
• In a small saucepan whisk together soy sauce, 3 tablespoons water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed.
• Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 tablespoons of water until well combined.
• Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly.
• Remove from heat and let cool slightly for about 5 to 10 minutes.
• Salmon and Veggies:
• Toss broccoli and carrots with olive oil and season with salt and pepper.
• Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer.
• Set aside ¼ cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture.
• Pull sides of foil inward (the short length) and seal then roll edges up. Place packets on a baking sheet.
• Bake in preheated oven for about 25 minutes until salmon has cooked through.
• Serve with brown or white rice if desired and remaining sauce. Sprinkle with green onions.