Tuesday, February 22, 2011

Citrus Teriyaki Salmon w/ Mushroom Rice

Opted for something with some "Spring" flavor for dinner tonight even though we are expecting a "huge" snow storm ... it was very refreshing and the Hubby and Kiddos loved it! Served with sour dough and sauteed brussels sprouts. Enjoy ... 

 Citrus Teriyaki Salmon
  • 1 pound salmon fillet
  • 1/3 cup brown sugar, divided
  • 2 teaspoons lemon pepper, divided
  • 1 ½  teaspoon garlic powder, divided
  • 1/3 cup soy sauce
  • 2 tablespoon olive oil
  • 1 ½ teaspoons ginger
  • 1/3 cup fresh squeezed orange juice
  1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
  2. Combine remaining ingredients in a Ziploc bag and shake to mix.
  3. Add salmon to bag and allow 30 - 60 minutes to marinate.
  4. Preheat broiler. Place fish in a foil-lined baking pan drizzled with additional olive oil. Reserve marinade.
  5. Pour remaining marinade into a small sauce pan and bring to a simmer over medium heat. Continue to simmer for about 7 minutes.
  6. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

Mushroom Rice with Parmesan
  • 2 teaspoons olive oil
  • 4 mushrooms, coarsely chopped
  • 1 clove garlic, minced
  • ¼ cup onion, finely chopped
  • 1 ½  cups water
  • ¾  cup uncooked jasmine rice
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste
  • ¼ cup parmesan cheese
  1. Heat olive oil in a saucepan over medium heat. Cook mushrooms, garlic and onion until mushrooms are cooked and liquid has evaporated.
  2. Add rice and water to rice cooker. Stir in mushroom, garlic and onion mixture along with parsley.
  3. Cook until rice is done, about 20 minutes. Stir in salt, pepper and parmesan.
Serve and enjoy :-)

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