1.23.2012

teriyaki salmon w/ sriracha mayo & the best broccoli ever {recipe}

Ok so I don't usually post a recipe until I've made it a few times but this one is so amazing that as I dished it up, 

Ben said "take a picture & post it...I have no idea what it tastes like yet, but the house smells amazing and it looks incredible."

So...since I wasn't planning to blog about this recipe {yet} I only have these two pics. 

But click here for the Teriyaki Salmon with Sriracha mayo and here for The Best Broccoli of Your Life for more beautiful directions and photos {thank you budget bytes & amateur gourmet}.









{recipe}
teriyaki salmon with sriracha mayo

. ingredients .

. salmon filet {i used 6 precut from costco}
. 1/4 cup soy sauce
. 2 tablespoon water
. 1/2 tablespoon toasted sesame oil
. 1 inch fresh ginger {i cannot get enough of the smell of fresh ginger, so fresh & yummy}
. 1/2 teaspoon minced garlic
. 2 tablespoons brown sugar
. 2 tablespoons rice wine {i used the dry white wine i had on hand}
. 1 teaspoon corn starch

. 1/4 cup mayonnaise
. 2 tablespoons sriracha hot sauce


. directions . 

{step 1} Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch {use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater}.

{step 2} 
Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.

{step 3} Heat a large, well oiled skillet over medium/high heat. It's a good idea to use a non-stick surface here too just to be safe {teflon or well seasoned cast iron}. The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.

{step 4} In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of  
sriracha mayo on top! 

Pure heaven. Trust me.

{recipe}
the best broccoli of your life


. ingredients . 

. broccoli {obviously}
. 5 tablespoons olive oil + 1 1/2 tablespoons later
. 1 1/2 teaspoons kosher salt
. 1/2 teaspoon fresh pepper
. 4 garlic cloves, pealed & sliced
. lemon {juice & zest}
. 3 tablespoons toasted pine nuts
. 1/3 cup freshly grated parmesan cheese
. {option} 2 tablespoons julienned fresh basil {i didn't have any on hand}

. instructions. 

preheat the oven to 425

Here’s the key to the recipe: dry your broccoli THOROUGHLY. That is, if you wash them. 

I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn’t wash a chicken before putting it in a hot oven: “The heat kills all the germs,” he said in his French accent. “If bacteria could survive that oven, it deserves to kill me.” By that logic, then, I didn’t wash my broccoli; I wanted it to get crispy and brown. If you’re nervous, though, just wash and dry it obsessively.

Anyway, take 4 to 5 pounds of broccoli {I just got two large bunches}, cut into relatively large floretts. 

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper & throw in the garlic cloves

Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.


When it’s done, take it out of the oven {now the REALLY yummy part} zest a lemon, then squeeze the juice all over the broccoli, add 1.5 Tbs more olive oil, toasted pine nuts, & freshly grated Parmesan cheese. Another option is to also add 2 Tbs julienned fresh basil {i'll have to try that part next time}.


Take a bite...you'll thank me for never doing boring 'ol broccoli again. 






As you know, I'm completely obsessed about my adorable children so here are a couple photos I couldn't resist to put in, though admittedly have nothing to do with the yummy dinner above {though the kids loved it, too}!

Laith is trying to teach Imani how to use the xbox 360. She was way too small for the sensors to see her but she sure was excited about trying, sweet girl.




TERESA

2 comments:

debi said...

We've even done it on the grill and it comes out just as good... hadn't tried it with pine nuts but, I will! Yum.

The Anderson Family said...

@debi...YUM! What a great idea, come this summer I'll for SURE be trying it on the grill!