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!
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