I don't know anyone who doesn't love salmon teriyaki. It's a sweet and delicious Japanese favorite, and most kids will love it. This is a great main course to serve with brown rice and some baby bok choy or steamed spinach.
The problem with salmon teriyaki in a restaurant is that the sauce is sweetened with high-fructose corn syrup or sugar, and usually contains MSG, which is a neurotoxin. This recipe is made with honey instead of sugar and there is no MSG.
I try to eat seafood 3-5 times per week.
In a comprehensive analysis of human studies, Harvard School of Public Health professors Dariush Mozaffarian and Eric Rimm calculated that eating about 2 grams per week of omega-3 fatty acids in fish, equal to about one or two servings of fatty fish a week, reduces the chances of dying from heart disease by more than one-third.
Eating fish once or twice a week may also reduce the risk of stroke, depression, Alzheimer's disease, and other chronic conditions. (Source: Harvard School of Public Health
This recipe is not GAPS legal.
Soy sauce, naturally fermented (1/2 cup) — where to buy soy sauce
Mirin, or sweet Japanese rice wine (1/2 cup) — available at Asian markets
Sake, or Japanese rice wine (1/2 cup) — available at Asian markets
Honey (1/4 cup, or to taste) — where to buy honey
Salmon fillets, wild (4, each weighing 4-6 oz) — where to buy salmon fillet
1. Defrost the salmon fillets if necessary. Do not remove the skin — you can remove before serving if you like. (If running short on time, defrost quickly in a sealed heavy duty freezer bag in a sink full of cold water.)
2. Set oven rack to lowest setting and place a rimmed baking sheet on the rack. Preheat oven to 500 degrees.
3. Make the teriyaki sauce: Mix all the ingredients together in a saucepan and bring to a boil over medium heat.
4. Reduce the heat to low. Let the sauce simmer 15-20 minutes, until syrup reduces by a quarter to a third and is glossy. Add more honey or soy sauce to taste and stir and cook until incorporated.
5. When sauce is done, remove from heat and set aside. (Sauce can be used immediately or stored in the refrigerator for up to a month or so. This recipe makes extra sauce which you can use again.)
6. Turn oven down to 275 degrees. Remove the baking sheet and place the fillets, skin side down on it.
7. Brush salmon with teriyaki sauce and roast for five minutes.
8. After five minutes, brush with more sauce. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes.
9. Plate, drizzle with more teriyaki sauce.
Photo Credit: Herman Saksono, on Flickr