Thursday, February 3, 2011
Baked Teriyaki Salmon with Basmati Rice Pilaf
Baked Teriyaki Salmon (dinner for two) with Basmati Rice Pilaf
2 slices of of salmon fillet
1/2 cup Mr. Yoshida Gourmet Sauce
1 cup orange juice
1 tsp. pepper
Clean salmon with water and pat dry. Using a shallow baking pan and add orange juice 1 hour before baking. This process will help with the fishy taste. Don't leave it for more than an hour the acidity will cook your fish and you don't want that to happen. Let it sit inside the fridge for an hour. Before baking add your Mr. Yoshida sauce and add pepper. Bake for 20 min. and broil for 5 to 10 minutes. The top will be nice and brown and sauce reduced.
That's it! Quick and easy recipe. Mark doesn't like fish and he likes this one a lot.
Basmati Rice Pilaf
2 c. rice
1 stick butter
2 1/2 c. chicken stock
1/2 cup frozen peas
Salt and pepper
Melt butter in skillet and brown rice 5-8 minutes. Gradually add hot chicken stock and allow to simmer for 10 minutes, with cover on. Add salt and pepper and cook until the rice is done. All liquid should be absorbed by the rice when it is well done. Add frozen peas and allow to stand a few minutes before serving. Serves 4.