Easy Salmon Teriyaki

Pan-fired Salmon Teriyaki

Baked Salmon Teriyaki

One of my easiest potluck dishes is Salmon Teriyaki. Last time we had a graduation party for some students, I had no time to prepare an elaborate dish so I dropped by the store to get a whole frozen fillet of salmon and teriyaki sauce. Normally, I would butterfly the salmon into single portions and and pan fry them. This was not an option because of time constraints so I decided to partially thaw the salmon, cut it into small portions (this is important to cook it faster and evenly), baked it at 350 F and broiled it after 30 minutes. The result was unexpectedly very moist salmon, you'd think it was slow poached for hours, with a mild teriyaki flavor. I'm not sure if partial thawing of the salmon accounted for the moistness of the dish. Chopped scallions from my garden gave a refreshingly, sharp onion flavor to the dish. Here's the recipe:

1 whole frozen fillet of salmon
1/2-1 cup teriyaki sauce
1/2 c scallions, chopped
2 Tbsp butter (cut into small portions)
red pepper flakes

Thaw the salmon. Cut into small portions and lay evenly (skin side down) on a single layer in a baking dish sprayed with nonstick spray. Pour teriyaki sauce over the fish and add cubes of butter and green onions. Add red pepper flakes or hot sauce if you wish. Bake for 20 minutes at 350 F then broil for 30 minutes or so depending on how toasted you want the surface to be. Serve hot or cold.

Minimalist Grilled Fish

We went to the Asian store on the weekend and found Pacific Saury in the frozen section. It was our first time to find it so I quickly bought three packs to bring home.

Also known as mackerel pike or sanma (= autumn knife fish in Japanese) or kongchi (Korean), this fish is a highly sought after by Japanese, Russian, Korean and Taiwanese. It is a seasonal food in Japan and Korea. In the autumn months, starting with September, mackarel pike starts to accumulate a lot of fat in preparation for the cold winter. This is the best time to harvest them from the open seas. The fish is usually flash frozen as soon as it is caught to preserve its freshness.

Sanma is rich in DHA, an omega-3 fatty acids considered to be heart-healthy. Currently, the Mood Disorders Center at Baylor College of Medicine is studying if omega-3 fatty acids can make a difference in preventing mood swings in bipolar disorders. Some reports indicate a correlation between low levels of DHA in diet with Alzheimer’s disease. A recent study published in the scientific journal Cancer Letters suggests that dietary DHA can also suppress primary colon cancer tumors in mice.

In my experience, sanma is best prepared lightly salted then grilled/ broiled. I drizzle lemon juice over it and serve it with fresh, juicy tomatoes and cilantro. This is a minimalist approach but the fish has a clean taste and is really delicious this way! If you get the chance, I suggest you should give it a try. P.S. In Asia, fish is served with head and tail to symbolize good luck. If you prefer, you may trim off the head before grilling.

mackerel pike (gutted)

kosher salt

lemon slices

tomato slices

cilantro

Lightly salt the thawed fish five minutes before grilling. Grill over charcoal or use an electric grill. When the fish is brown on one side and you can easily lift it without sticking, flip the fish over to cook the other side. Serve with lemon slices, tomatoes and cilantro.

Tilapia in Garlic sauce

Here's a nice recipe for pan-fried tilapia with a garlic sauce:

1/3 cup olive oil
4 cloves garlic, cut into thin slices
1 bay leaf
1/4 teaspoon dried red-pepper flakes
2 tablespoons butter
1 pound tilapia fillet (patted dry on paper towel)
3 tablespoons dry sherry
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
Heat oil in a large frying pan over moderate heat. When the oil is hot, add tilapia fillets and panfry till crispy on both sides. Remove crispy fish. Add butter to the pan with the garlic, bay leaf and red-pepper flakes and cook for 3 minutes, stirring occasionally. Stir in the sherry, lemon juice and parsley. Season with salt and black pepper to taste. Pour over crispy fish and serve immediately.