Barbecued Teriyaki Salmon is a moist preparation of salmon with a delicate teriyaki flavour.
Serve Barbecued Teriyaki Salmon with Steamed Rice (recipe follows) and a green salad.
Yummy!
Barbecued Teriyaki Salmon
Print recipe| Serves | 4 |
Ingredients
- 2 Small - medium salmon filets or 4 salmon steaks
Marinade
- 1/2 cup low sodium soya sauce
- 2 Tbsp rice vinegar (or could substitue with white vinegar)
- 1 Large clove garlic (minced or grated)
- 1 Tbsp freshly grated ginger root (or 1 tsp ground ginger)
- 1 1/2 Cups apple cider
Directions
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Combine the soya sauce, rice wine vinegar, garlic, ginger and apple cider. Place in a glass container that is large enough to hold the salmon. Add the salmon pieces to the marinade and turn until all the sides have been coated.  | |
| Cover and marinate in the fridge at least 4 hours or up to 24 hours, turning the salmon occasionally | |
| Heat the barbecue on high. Remove the salmon from the marinade (but retain the marinade). | |
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Cut two grill size pieces of aluminum foil. Layer one over the over and lightly butter the top piece. Poke a few holes in it. Place the foil on the grill. Place the salmon fillets, flesh side down on the foil. Turn the heat down to medium. Barbeque for 5 minutes, with the lid down. Using a metal spatula, carefully flip the fillet skin side down. Lower the lid and barbecue for another 5 minutes. Test to see if it is done by making a slight slit in the thickest part of the flesh. It should just be cooked, with a hint of moisture retained.  | |
| Take the marinade and place it in a saucepan. Mix 2 tablespoons of cornstarch with enough cold water to dissolve the cornstarch. Stir into the marinade in the saucepan. Cook over high heat until the sauce has slightly thickened. | |
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Serve the salmon with a drizzle of the cooked marinade, steamed rice and a nice green salad | |
Easy Steamed Rice
| Serves | 2 |
Ingredients
- 1/2 cup uncooked rice (makes 1 cup of cooked rice)
- 1/2 Tsp salt
- 3 - 4 Cups of water or chicken, beef or vegetable broth
Directions
| Bring the water and salt to a rolling boil. Add the rice and stir it to prevent it from sticking to the bottom. Cook the rice in the boiling water for 10 minutes. | |
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Drain the rice into a strainer and then fill the bottom of the saucepan that you just used with about 2 - 3 inches of water. Place the strainer on the saucepan (ensure that the rice is not sitting in water. Cover the strainer and bring the water to a boil (steaming the rice). Cook for at least 20 minutes, but can continue to steam it until it is ready to be eaten. To increase the number of servings, just add more rice to the boiling water and follow the other steps.  | |
| Variation 1 | |
| I will often cook some onions and mushrooms in a small frying pan and add them to to the cooked rice before serving. Sometimes I just add a tablespoon of butter to the rice and stir it in. | |
| Variation 2 | |
| If you would like to cook brown rice, increase the initial cook time in the water from 10 to 14 minutes and then steam it until it is tender. | |
| Variation 3 | |
| Cook the rice in chicken, beef or vegetable broth instead of water for the first 10 minutes and then steam over water as described above. | |