This meal was a hit the other night.
Oven broiled salmon with teriyaki glaze
Jasmine rice with chives and cilantro
stir-fried vegetables (sweet peppers, crimini mushrooms and blanched green beans)
1/4 C soy sauce
2 T honey
2 T rice wine vinegar
2 T fresh squeezed orange juice
1 T minced garlic
1 T minced fresh ginger
Combine ingredients and whisk until honey is well incorporated. Place salmon filets in a zip-lock bag using half of the marinade. Reserve the other half. Marinate salmon for about 20 minutes. Remove salmon from marinade and brush off any pieces of garlic or ginger. Place salmon on a foil-lined cookie sheet that has been sprayed with non-stick spray. Thinner ends of the filet can be tucked under to create a more uniform thickness. Place salmon under a broiler on high setting about 10 inches from the heat source. Keep an eye on it. Broil until filets are just firm to touch.
Reduce remaining marinade over high heat until thickened.
Place vegetables in a preheated large skillet. Using high heat, add about 2 T of olive oil to the pan. Throw in veggies (these are what I had on hand), and spritz with salt and pepper. Resist the urge to stir a lot. Allow them to brown a bit before moving them around. Once good color has developed, add about 1 T of dark sesame oil. This gives great flavor. I also added about a tablespoon of the reduced marinade.
Cook Jasmine rice according to instructions. Add fresh herbs at the very end.
A sprinkle of black sesame seeds and a spoonful of reduced marinade make a nice finish.
Don’t forget to enjoy the process! Pour yourself a glass. I recommend this wine, purchased for $8.99 at Trader Joe’s, for the meal. It is delicious and I’m sure available at other stores.