Maybe it’s because this preggers girl is having sushi withdrawals, but lately, I’ve been craving lots of light, healthy fish dishes with spicy Asian flavors. Inspired by the teriyaki-glazed salmon I’ve ordered at more than one great restaurant, I set out to recreate my own version in a dinner party-worthy entrée that’s easy to prep at home and comes together in literally 20 minutes flat. The experiment was well worth the effort — after just 4 minutes under the broiler, the salmon was OMG delicious and buttery — the perfect counterpoint to the crisp raw veggies underneath. The other girls in the office helped me scarf down the test filets for lunch, and then I ended up making it again for Adam for dinner that night… and for some friends who came over for dinner that weekend. An added bonus is that it fits really well into various dietary restrictions — gluten-free (just make sure the teriyaki sauce is gf), pescetarian, dairy-free. Oh, and “guilt-free” too.
For the veggies, use either a sharp knife to cut them into thin matchsticks, or make quick work of the job with a julienne peeler or even a spiralizer. And feel free to swap in other veggies if you have them on hand, and even mix in a little diced jalapeño or serrano if you want to add some extra heat. Keep reading for the recipe, and I’d love to know: what’s your favorite 30-minute dinner party recipe?
*photos by kate lesueur
for the glaze:
- 1/4 cup teriyaki sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 - 2 cloves minced garlic
- 2 teaspoons grated fresh ginger
- 2 teaspoons sesame oil
for the salmon & salad:
- 4 5-6 ounce salmon fillets (skin removed if desired)
- 2 carrots, peeled and cut into matchsticks
- 1/2 english cucumber, peeled and cut into matchsticks
- 1 red bell pepper, peeled and cut into matchsticks
- kosher salt
- garnish: sliced scallions, chopped cilantro, & black sesame seeds
- Preheat broiler and position top oven rack about 6 inches from the heat.
- In a small bowl, mix together all the ingredients for the glaze. In a medium bowl, combine carrots, cucumber, and bell pepper, season with a small pinch of kosher salt, then toss veggies in about 1 tablespoon of the glaze mixture. Set aside.
- Spray a foil-lined baking sheet with nonstick cooking spray, and place salmon filets on foil. Brush with a touch of olive oil, then broil for 2 minutes. Remove from oven and brush on about 1 teaspoon of glaze per salmon filet. Return to oven for 2 minutes, until top is golden and salmon is cooked through to your liking.
- On 4 plates, evenly divide vegetables, top with salmon, then garnish with scallions, cilantro, and sesame seeds. Pass any reserved glaze at the table for drizzling.