Easy and intensely satisfying (healthy, too!). The other day at a lunch in honor or the Australian Ambassador to Malaysia, I served this teriyaki salmon alongside delicate yet meaty green tea soba noodles and crisp-tender Chinese broccoli in oyster sauce. The salmon recipe is adapted  from Blue Ginger: East Meets West Cooking with Ming Tsai by Ming Tsai and Arthur Boehm, a cookbook I’ve owned for many years and am now just beginning to peruse and cook from with delicious results.

Serves 4
1 cup soy sauce
Juice and zest of 2 oranges
3 tablespoons brown sugar
4 garlic cloves, peeled and left whole
1 tablespoon finely chopped fresh ginger
1 tablespoon white sesame seeds
4 skinless salmon fillets (about 6 ounces each), preferably center cut for even thickness

1. Combine the soy sauce, orange juice and zest, brown sugar, garlic, and ginger in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer until reduced by half or syrupy, about 15 minutes. Remove from the heat and stir in the sesame seeds. Allow to cool, then transfer the sauce to a baking dish, add the salmon, turn to coat, and marinate for 1 hour.
2. To cook, preheat the broiler or prepare an outdoor grill. If using an outdoor grill, spray the grill with cooking spray. Grill or broil (I broiled my fish) the salmon over medium-high heat, turning it only once and cook for about 4 to 5 minutes on each side (the cooking time will depend on the thickness of the salmon…you can check doneness by gently separating the meat with the tip of a very sharp knife to see if it is cooked through). Baste the salmon as it cooks. Serve immediately.

More about Fish, Main Courses, Omega-3, Salmon