Serves 4
Ingredients
For Teriyaki Salmon:
• 470 g (1 lb) salmon (filet or steak)
• 3 teaspoons cornstarch
• 3 tablespoons mirin
• 2 tablespoons honey
• 1 teaspoon fresh garlic (minced)
• 1.5 teaspoon ground ginger
• 1/4 cup brown sugar (packed)
• 1/4 cup low sodium soy sauce
• 1 teaspoon sesame oil
• 1 and 1/4 cup water
For Corn & Zucchini Succotash:
• 1 tablespoon of olive oil
• 1 clove of garlic (minced)
• Freshly cut kernels from 2 medium size ears of corn (if fresh corn is not available, use 1 package of frozen corn295 g (10 oz))
• 1 medium zucchini (sliced)
• 1 onion (sliced)
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cumin
Preparation
Teriyaki Salmon:
1. Wash salmon filets, and pat dry with paper towels.
2. In a bowl, mix 1/4 cup water with 3 teaspoons cornstarch. Set aside.
3. In a saucepan, mix together mirin, honey, garlic, ground ginger, brown sugar, soy sauce, sesame oil, and 1 cup water. Bring to a simmer over medium heat.
4. Add cornstarch/water mixture, and stir to thicken for about 2 minutes.
5. Remove from heat, and cool to room temperature.
6. In a large bowl, combine salmon and teriyaki marinade. Marinate for at least 2 hours up to overnight in the refrigerator.
7. In a non stick skillet, add salmon and pan fry over medium-high heat for 4 to 5 minutes per side.
8. Serve with rice and corn & zuchhini succotash.
Corn and Zucchini Succotash:
1. Heat olive oil in non stick skillet over medium heat.
2. Add minced garlic, and sauté for about 1 minute.
3. Add onion and cook until translucent.
4. Add corn and zucchini; sauté for 5-6 minutes.
5. Season with salt, pepper, and cumin. Continue to sauté for 2 to 3 minutes.