December 17, 2020 0 Comments
One of the things I love about having seafood that’s flash-frozen straight from harvest, is that I can keep it in my freezer until I need it, without worrying that it will go bad or get freezer burn. As a busy homeschooling mom, this is the height of convenience. Sometimes I need dinner in a pinch, and I just don’t have the time to go to the grocery store. That’s when my Professor T’s seafood stash really saves the say. My kids LOVE teriyaki, and they are the pickiest kids on the planet. When I made this recipe, they thought I had used a bottled sauce…my oldest said, mom, ALWAYS buy this sauce from now on! They were so surprised when I told them it was homemade.
The first thing I do is take a 2-pound salmon fillet out of the freezer. Fish is so easy to thaw right out of the freezer. All you have to do is run very cold water into your stopped-up sink. Add ice if needed to make the water super cold. Then put the salmon, in its packaging, into the water. You will have a nicely thawed, cold piece of fish in about 20-30 minutes. Then carefully dry the outside of the packaging and you are ready to use it! The great thing about this is that because Professor T’s seafood is frozen only once right after harvest, when YOU thaw it, it is fresh and delicious.
While the salmon is thawing, I make the teriyaki sauce. Whisk together soy sauce, brown sugar, rice wine vinegar, corn starch, minced garlic, and pepper. Then I cut the thawed salmon fillet crosswise into 6-7 smaller portions. I put the salmon portions and half of the sauce mixture into a plastic bag to marinate for 20-30 minutes while I prepare the side dishes (jasmine rice and veggie stir-fry are favorites!) Then I bake on a greased baking dish at 400 degrees for 12-15 minutes while I make a glaze from the remaining teriyaki mixture. Finally, I brush the glaze on the finished salmon. Happy family!
Need dinner tonight? No time to go to the store? Just open up your freezer and please the whole family with this amazing salmon teriyaki recipe!Author:
½ cup soy sauce
½ cup packed light brown sugar
2 tbsp rice vinegar
4 tsp corn starch
4 garlic cloves, minced
½ tsp ground black pepper
1 2-lb frozen salmon fillet
Thaw salmon by either leaving overnight in refrigerator or placing in ice-cold water for 20-30 minutes.
In a bowl, whisk soy sauce, brown sugar, rice vinegar, corn starch, garlic, and pepper until sugar and corn starch are dissolved.
Cut thawed salmon into 6-7 portions.
Place salmon portions and half of sauce mixture into a sealable gallon plastic bag. Refrigerate for about 20-30 minutes.
Preheat oven to 400 degrees.
Grease a baking dish with cooking spray.
Place salmon in baking dish skin side down. Discard the used marinade.
Cook for 12-15 minutes or until fish flakes easily with a fork.
Meanwhile, make the glaze. Add the remaining sauce mixture to a small saucepan. Bring to a boil, then reduce heat and simmer for 3-4 minutes until thickened and reduced. Remove from heat.
Brush cooked salmon with glaze. Optional: Garnish with sesame seeds and/or sliced green onions.
Serve with rice and stir-fry veggies if desired!
May 26, 2020 0 Comments
Here are Professor T's, we pride ourselves on offering conveniently packaged, sustainably & ethically sourced, and easily traceable seafood products for both you and your family to enjoy. Should you ever have any questions or concerns regarding our practices or products, we urge you to reach out, as we would love to hear from you and put your mind at ease.
Join our email list to receive updates and exclusive offers directly to your inbox! We promise not to spam you, and you are free to unsubscribe at any time. And for a limited time only, receive 15% off your order today after signing up! The coupon will be immediately sent to your inbox upon submission.