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
- Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
- Combine remaining ingredients in a Ziploc bag and shake to mix.
- Add salmon to bag and allow 30 - 60 minutes to marinate.
- Preheat broiler. Place fish in a foil-lined baking pan drizzled with additional olive oil. Reserve marinade.
- Pour remaining marinade into a small sauce pan and bring to a simmer over medium heat. Continue to simmer for about 7 minutes.
- 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
- Heat olive oil in a saucepan over medium heat. Cook mushrooms, garlic and onion until mushrooms are cooked and liquid has evaporated.
- Add rice and water to rice cooker. Stir in mushroom, garlic and onion mixture along with parsley.
- Cook until rice is done, about 20 minutes. Stir in salt, pepper and parmesan.
Serve and enjoy :-)