"To eat is a necessity, but to eat intelligently is an art." - La Rochefoucauld


Thursday, May 27, 2010

Teriyaki Salmon

Since our fridge is overrun with processed sauces and salad dressings, we're trying to find recipes that help us to simplify. Of course, we're also saving money since we're not letting what we have go to waste. First on our list was some leftover teriyaki wing sauce, after seeing Closet Cooking's recipe for Salmon Teriyaki. It was delicious, and we will be making it again. Here is the recipe for our meal:

Teriyaki Salmon
Servings: 2
Total Cost: $5 - 6
Reheat Factor: 2/5 Personally, I'm not a fan of reheated fish.
Freezer Factor: 5/5 I would recommend freezing the raw fish in the sauce, and the cooking it.
More about the Ratings.


(2 Not in Pantry)
2 Salmon Fillets
Teriyaki Wing Sauce

1. Place salmon in a tupperware container. Coat with teriyaki wing sauce on all sides.
2. Marinate for 30 minutes in the fridge.
3. Preheat the oven to broil. 
4. Place the salmon on a baking tray or dish and pour some extra teriyaki wing sauce on top.
5. Cook for 8-10 minutes, or until fish flakes easily.

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