Recently, we’ve been eating a rotation of mostly the same foods as at least 50% of our household has been taking shifts getting sick. Well, I’m happy to say, we’re (hopefully) finally getting to the tail end of it so that means no more soup or tea! My hubby recently picked up some Udon noodles for me (he knows I like them a lot!) and I’ve been trying to figure out what I want to do with them. Sure they taste great on their own but let’s get real, they taste even better paired with a delicious filet of salmon.
I’ve also been playing around with my version of a teriyaki sauce. Most of the recipes I found online included a sake but since I was going to experiment on my toddlers as well as my hubby, I decided to leave that one out. I have to say, this sauce turned out pretty delicious – I even dipped my brussels sprouts in the leftover as if it were a dipping sauce. Try it out and tell me what you think!
The best part about this sauce is that it is very simple and most people have these ingredients at home! In a little mixing bowl, add the soy sauce, brown sugar, ground ginger, and minced garlic. I also added a little flour, some chili pepper flakes and EVOO to the bowl.
This is my favorite part of the recipe – sesame seeds. The nutty flavor and crunch adds just the right note of balance.
Whisk everything really well. You want all the ingredients to blend well and make sure there are no lumps from the flour added. They won’t cook and trust me – it can ruin the taste.
In a large bowl, line 2 6oz salmon filets and cover with the teriyaki sauce. Let it marinate for at least 30 minutes.
Coat the bottom of a cast iron skillet with EVOO and heat on high until it starts to smoke. Reduce the heat and place the salmon skin side up and let it cook for 4 minutes. Do Not Touch the salmon for the next 4 minutes. I know people get anxious and want to check if it is cooking properly, is it burned, there’s a char type smell coming, etc, etc. I assure you nothing is wrong with it. In fact, the more you try to check it, the more it will not cook properly.
Once your 4 minute timer goes off, flip the salmon the other side and cook for another 3 minutes.
Serve with noodles or rice and enjoy!
2Tbsp Soy Sauce
1Tbsp Brown Sugar
3 cloves minced garlic
1/4tsp ground ginger
1/2tsp chili flakes
1Tbsp sesame seeds
2 6oz Salmon filets (can be replaced with tofu or any of your favorite veggies)
In a small mixing bowl, add all of the ingredients and whisk to combine everything.
Coat a cast iron skillet with EVOO and heat on high over the stove. When it starts smoking, add salmon skin side up and cook for 4 minutes.
Flip and cook another 3 minutes.
Serve hot with noodles or rice.