Teriyaki

This is an exciting post for me! This is my 500th post on this blog!! wow I could never have imagined it would get this far!! Thanks for joining me on my journey and remember there are lots of recipes on this site!! Cook something.

Teriyaki sauce is easy to make and great on, or in so many things. I love it on Salmon, Beef or chicken and I have even added it to burgers for something different. Don’t buy it in a bottle make it yourself!

You will need:

• 2 beef tenderloin steaks – partially freeze for easy slicing
• 1 tbsp brown sugar
• 1 tsp fresh grated horseradish
• 1 tsp fresh finely chopped red chili – medium heat
• 1 tbsp finely minced garlic
• 1 tsp finely grated fresh ginger
• 1/4 cup Tamari soy sauce
• 1 tbsp Mirin (sweet sake)
• 2 tbsp rice wine vinegar
• 1 tsp sesame oil

and create your favorite salad to top steak on

Step 1: if you are preparing the beef teriyaki I recommend tenderloin which is tender and expensive however, 1 or 2 little streaks is all you need. I like to partially freeze the meat and then slice thin and gently flatten the meat with the blade of your knife. This meat will easily tear so be gentle. You can also use a flank steak for feeding a bigger crowd for less money. I like tenderloin because one small steak feeds 2 people. You can also slice chicken breasts into strips or even salmon.

Step 2: prepare your teriyaki  sauce. In a small bowl add all remaining ingredients in recipe. Chop your chili and garlic very finely and grate your ginger and horseradish (you could use a bit of wasabi  if you don’t have fresh horseradish. Mix everything to combine.

Step 3: Now you can add this meat carefully to a skewer or carefully grill for literally 1 minute on each side until done. I add the sauce to the meat to marinade only while the grill is heating up, you don’t want the meat to be cooked by the strong marinade. If you are cooking chicken you can allow the marinade to work for an hour or a few before grilling. The salmon is like the tenderloin very delicate and you don’t want the sauce to cook the meat.

Grill for one minute on each side for this thin beef. I have made it without a skewer and also with skewers I find you need to be gentle when handling this meat. The chicken is much easier to deal with and can be marinated for longer. Brush extra sauce over meat while cooking and serve immediately. I like to top this meat on a Spinach salad but, you can top any salad you prefer.

Wine Poached Salmon with Olive Oil Sear

Poached salmon is easy to make and can be served warm or room temperature. You can top with your favorite sauce or enjoy it just as it is. I like to sear some fresh herbs in some great Extra Virgin Olive Oil and sear the top for just 1 minute to create a lovely lunch or dinner entree. I have use a lovely California oil from Temecula Olive Oil – Olive View Estate.

You will need:

• 4 wild salmon pieces
• 1 1/2 cups white wine
• 1 cup water
• 3 slices lemon
• few sprigs of fresh thyme
• few sprigs of fresh tarragon
• salt and pepper
• 2-3 tbsp extra virgin olive oil – I used Temecula Olive Estate Oil
• few more thyme and tarragon leaves

Step 1: start with some fresh excellent quality wild salmon. Cut into a few portions and add salt and pepper.

Step 2: in a deep saute pan add some white wine, water, lemon slices, a few sprigs of fresh thyme and tarragon.

Step 3: bring liquid to a boil. Once it comes to a boil, reduce heat to low, slip in your fish and cover. Let poach in white mix for between 4-6 minutes or until just cooked through. (this may be a few minutes more of less depending on the thickness of your fish.)

Step 4: remove fish from liquid and gently remove the skin and layer of dark flesh directly under skin.

Step 5: in a small pan add some great Extra Virgin Olive Oil. Once heated add some fresh chopped tarragon and thyme. As soon as they hit the hot oil add the fish with the top side directly on the oil. Cook 30 seconds and remove.

Serve with some fresh steamed asparagus, a squeeze of lemon and another drizzle of oil.

Green Tea Grilled Salmon

Marinade it, grill it and drizzle it! Green Tea added to the marinade and lots of delicious Asian flavours to make this salmon a favorite.

You will need:

• 1 side of wild salmon – you can grill it whole or slice it into pieces – remove bones and leave skin on
• 1/4 cup soy sauce
• 1/2 orange – juiced with pulp
• 1/2 juicy lime – juiced
• 1/2 premium green tea bag – rip open and pour out contents
• 1/2 white tea – mine was a blend with ginger and pear (if you can’t find this then just use the full contents of one green tea bag.
• 1/4 cup sherry
• 1 tbsp rice wine vinegar
• 6-8 Szechuan peppercorns – crushed
• 2 tbsp honey
• 1 tsp Chinese Five spice powder
• 1 tsp wasabi powder
• 2 cloves garlic (roughly chopped)
• 1 tbsp grated fresh ginger (or 1mm sliced frozen ginger – I always freeze mine lasts forever!)
• 1 tbsp sesame seeds
• 2 tbsp olive oil or 1 tbsp sesame oil – whichever you prefer or half of each.

Gather all your ingredients. I find this way you don’t forget anything.

Remove any bones in your fish if you find any.

Mix all your ingredients into a small bowl or measuring cup.

Pour  marinade over fish but, leaving at least 1/3 cup aside to drizzle over cooked/grilled fish. Let sit for at least 20 minutes or while the grill heats up. Cook on a hot grill skin side down (I like to place a piece of foil over the grill so that once the skin side has cooked I can leave the skin on the foil for easy clean up. If you like to eat the skin be my guest.

Once cooked drizzle the remaining marinade that you did not pour over the fish and serve.

Smoked Salmon with Lemon Dill Spread

This is a simple appetizer, snack or even part of a great lunch. Smoked salmon, some great crackers and a smear of tasty cream cheese and finally topped with a few sliced red onions. Perfect and elegant.

 

You will need:

 

• 2 tbsp slice of cream cheese – 2 cm slice if you are slicing a bar of cream cheese
• 1 spring onion – finely diced
• 1 tsp freshly chopped dill
• 1 tsp finely zested lemon
• 1 tsp horseradish
• 1 tbsp mayonnaise
• 1 tsp chopped capers
• 3 tbsp lemon juice
• sliced smoked salmon
• wasa crackers
• thin slices of red onion

 

 

 

gather your ingredients. Chop onions, capers and dill. Zest lemon and add all other ingredients to a small bowl. Mix well.

 

 

Add a few slices of smoked salmon to a great cracker, top with some smear and a few onions. You can also add a bit of salt and pepper if you like.

 

 

Easy and delicious. Add a nice salad and lunch is served.

 

 

 

 

 

 

Salmon Burgers

 

It is very easy to take pieces of salmon and process them with some aromatics and quickly grill them for a delicious meat substitute. I have added some Asian flavour to these and topped them off with a crunchy coleslaw.

 

You will need:

 

• a few pieces of wild salmon
• 1/2 onion- pureed
• 2 cloves garlic
• 1 tsp finely chopped chives
• 1 tsp finely chopped parsley
• 1 tsp finely cilantro
• 1 tsp dry wasabi powder
• 1 tbsp sesame oil
• 1 tbsp black sesame seeds
• 1 tbsp lemon grass (comes in a tube ground or freshly chopped fine)
• salt/pepper

 

Step 1: clean fish and remove any skin. Place the fish in a food processor and pulse a few times(3-4) until there is still some form to it but it will stick together. If you go too far it will become mush. You can also hand chop with knife but, you need to chop it in small enough pieces that it will hold together. This photo shows the first cuts and needs to be chopped much finer. A food processor works better (I was just too lazy to get it out today!)

 

 

Step 2: prepare all your  flavourings. Grate or puree onion and garlic. Add to a large bowl. Chop herbs and add wasabi powder, sesame oil, black sesame seeds, lemongrass and a sprinkle of salt and pepper.

 

 

Step 3: add chopped salmon and mix well. Form patties and place in freezer while you prepare the coleslaw and heat the grill.

 

 

Step 4: I prepared a basic coleslaw with sliced cabbage, grated carrot, sesame seeds (black) a bit of mayonnaise, some olive oil, rice wine vinegar and some grated cucumber (seeds removed)

 

 

Brush with olive oil and grill on medium heat for a few minutes on each side. They cook quickly. Top with coleslaw and some baby cucumber slices and serve. I have also fried a sweet potato in some olive oil.

 

 

 

 

 

 

 

 

Lime Salmon Kebabs

 

This is a quickly grilled salmon kebab with the flavours of lime, soy, chilies and mint.

 

You will need:

 

• 3-4 pieces of salmon – cleaned and cubed
• 1 tbsp olive oil – more to brush on while grilling
• 1 tbsp chopped cilantro
• 1 tbsp finely grated lime zest
• juice from 1/2 lime
• 1 tsp finely chopped red chili
• 1/4 tsp dry mint
• 1 tbsp soy sauce
• 1 tsp fresh mint finely chopped
• 1 tbsp sesame seeds
• 1 lime – thinly sliced

soak bamboo skewers in water at least 10 minutes to avoid burning

 

 

Step 1: I have removed the skin from several wild salmon fillets. Then cut into equal sized cubes.

 

 

Step 2: add fish to a bowl. Chop and add all other ingredients to bowl. Mix and turn on grill.

 

 

Step 3: thread fish and folded slices of lime on a skewer.

 

 

Grill for just a few minutes on each side. Brush with a bit of olive oil and a squeeze of lime while cooking. Serve hot with a cool salad. I just added lemon and olive oil to dress mine.

 

 

 

Grilled Salmon with Miso Glaze

This is another easy grilled salmon marinated and served with a quick Miso Glaze. 

This my idea of fast food on a busy night.

You will need:

Miso Glaze

• 2 pieces of salmon (wild if you can get it)
• 2 tbsp miso paste 
• 2 tbsp orange juice
• 1 tbsp honey
• 1 tbsp mirin (Japanese sweetened Sake- avail in any grocery store)
• 1 tsp rice vinegar
• 1 tbsp grated ginger
• 1 tbsp soy sauce

Topping 

• grated lemon zest
• 2 tbsp olive oil
• fresh ground pepper

Step 1: add all ingredients to a small pan and on medium heat stir until miso is dissolved and ingredients are incorporated. 

Step 2: drizzle fish with olive oil, a bit of grated lemon zest and fresh pepper. Marinate for 30 minutes before grilling fish.

Step 3: heat grill to medium/high heat. Put fish on hot grill with the skin side down and close lid. Grill for 4 minutes until skin is crispy and easy lifts. Flip and grill for 2 more minutes. Serve with more glaze and your favourite grilled veggies. I have partially cooked some carrots and then tossed in olive oil. I grilled the asparagus and carrots along with the fish. I have also skewered some shrimp and brushed with the same glaze. The timing was the same for all items so it made for a quick dinner.

Grilled Ginger Honey Salmon

This is a half side of Wild Salmon that I cooked on a tray on the grill/barbecue. I used the grill as an oven because it was just too hot in the house to heat up the stove. It turned out perfect and the ginger and honey topping made it sweet, spicy and salty. The clean up is also great since the skin stays on the paper and you can just toss it away.

You will need:

• 1 half of side of Salmon -I love the wild salmon
• 1 inch of fresh ginger grated or chopped fine
• 3 tbsp honey
• 3 cloves of garlic chopped fine
• 3 tbsp soy sauce
• 1/2 tsp sesame oil
• sprinkle of Chinese five spice powder
• salt/pepper

Step 1: get a nice piece of Salmon. If you can get fresh great but, I buy frozen all the time (like here!) and it tastes great. I thaw it in the fridge for a day before I want to use.

Step 2: Remove any bones and place fish on parchment paper on a baking tray. Mix all your ingredients and slather most of fish. Leave some for basting while it cooks.

Step 3: place on medium grill and close lid. Let cook for 10 minutes. Baste with remaining sauce and cook for another 5- 10 minutes until fish is opaque and cooked. You can cut and slide a spatula right under the skin to peel it off before plating.

Gorgeous and so quick to make. 

Grilled Salmon with Parsley, Lemon Gremolata

I love Salmon and it is just such a beautiful product in British Columbia. It’s never cheap if you buy the wild variety but, it is just so gorgeous and requires very little fussing.

You will need:

• 3-4 portions salmon
• 2 tbsp brown sugar
• 1/2 tsp salt
• lemon zest
• fresh lemon and lime for grilling
• 2-3 tbsp parsley
• 1 tbsp chives
• 2 -3 tsp lemon zest 
• 3 tbsp olive oil
• salt and pepper
• thick aged balsamic vinegar (use your best quality here)

Step 1: start with a nice piece of fish. Slice into portions and make sure there are no bones by running your hands along the top of the fish and removing any with pliers or tweezers.

Step 2: I have sliced 3 pieces for two people. I sprinkled some brown sugar and salt all over top and covered with plastic wrap. Leave in fridge for 5-6 hours. Since I have not used a lot of salt I do not rinse the fish before grilling.

Step 3: Put slices on a piece of foil skin side down, which will go directly on your grill. This is a good way to remove the skin after it has cooked one side of your fish. I have used a bit of lemon zest on top of fish.

Step 4: to make your gremolata simply finely chop your parsley, chives, garlic, olive oil and lemon zest.

Step 5: while grilling your fish squeeze fresh lemon and lime over fish. Grill your fish on a medium grill and once you need to flip it you can slide a spatula under the skin and it will be left on the foil. If you want to eat it then grill it and keep it attached to the fish. I don’t like the heads or skin left on fish so I remove it. (don’t even get me started on Picky Pete!) This fish only takes a few minutes to cook.

Remove and serve topped with your parsley gremolata, a bit of salt and pepper and a drizzle of your best balsamic vinegar along with a nice salad.