I promised myself that this Summer I would try to set out some time for myself each day. Lately it’s enjoying a perfectly sweet cocktail while watching tangerine painted sunsets; those moments make me want to savor summer forever.
I’ve also discovered that one of my favorite things to do is to get a little crazy cooking in the kitchen. It’s like a competition with myself; how many dishes can I create in one day?
Last Sunday, I pulled five recipes out of my head and made it my mission to finish them all before the night was over. It’s quite possible that I looked like I was on some sort of drug; every inch of kitchen counter space was filled and my pants had about nine different stains on them. Dough flew, marinades were made, and I probably chopped about 23 vegetables; it was so much fun! And no, I’m not being sarcastic.
Sometimes I believe that good things come from chaos. Just take a look at this buttery, sweet, melt-in-your-mouth salmon.
Mmmm I lovvveeeeeee me some fish and the man behind the butcher counter at my local grocery store knows this for a fact. I have been stalking him for weeks asking when he was going to have walleye in (the Minnesota state fish). Apparently the waters have been too warm in Canada so they haven’t been able to net them. Don’t you worry though, I’ll continue to ask. I mean I’m practically there daily anyway.
Instead of walleye, he suggested I bake salmon for a sensational summer meal. Okay… he didn’t actually use the word sensational, but I felt like that’s what he was voicing to me. Anyway in an effort to make the salmon CRAZY GOOD, I marinated the life out of it with an asian inspired sweet teriyaki sauce.
HOLY. WHAT THE… it’s SO, SO GOOD. Even better than…
Well, you know I’m not sure what it’s better than. It’s just really, freaking good. The marinade is simple enough to make yourself and baking salmon is like baking chicken. No really, it is! Don’t be nervous about overcooking it, just at least give it a try for me. Pretty please?! I’ll bake you cookies if you do.
Oh, you’re convinced now? Well that was easy.
For ease, I purchased teriyaki sauce from the grocery store (soy sauce would also work), then whisked in olive oil, garlic, ginger and a little honey and brown sugar for sweetness. I poured it all over the salmon and marinated it until I got hypoglycemic hungry… like to the point of passing out. I wanted to eat my arm. What? Food is so much better when you’re ready to eat everything in sight.
Oh, and don’t you worry about that quinoa, because we’ve already discussed the ease of making it fluffy and delicious in 15 minutes or less. This time it’s cooked in a little bit of garlic salt for that bit of pizzaz. All you really need to do is stir-fry veggies and drink a little sangria… or guzzle it, I mean, whatever works best for you. I choose guzzle.
See? It’s not complicated or time consuming. And now you’ll have extra time to spend time with your honey. Or just in case your single, catch up on reality TV and pin things on Pinterest. For me? Grocery shopping and butcher stalking… totally normal!
Alright time for you to get a little crazy in the kitchen. Sensational salmon is calling your name.
Sesame Ginger Sweet Teriyaki Salmon with Garlic Quinoa Stir-fry
- For the Salmon & marinade:
- 1 cup teriyaki sauce
- 1 teaspoon freshly grated ginger
- 2-4 cloves garlic, minced
- 3 tablespoons dark brown sugar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 pound salmon
- For Quinoa Stir-fry:
- 3/4 cup quinoa, rinsed
- 1/2 teaspoon garlic salt
- 1 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 clove garlic, minced
- 1 teaspoon fresh grated ginger
- 4 cloves garlic, minced
- 1 1/2 cups sugar snap peas or snow peas
- salt and black pepper to taste
- 1/4 teaspoon red pepper flakes, if desired
- extra soy or teriyaki sauce
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro, chopped
In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade.
Place in refrigerator for 1 hour. (I marinated my salmon in a baking pan because I ran out of ziploc bags.)
Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. I found that 18 minutes was absolutely perfect. **See notes for additional information on cooking times.
While salmon is cooking, prepare quinoa stir-fry. Bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan.
Reduce heat to low, add quinoa and cover; simmer until all liquid is absorbed.
Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside.
While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more.
Add quinoa to vegetables, then add salt and pepper to taste and red pepper flakes if desired.
Spoon quinoa stir-fry evenly into 4 bowls or plates. Immediately place salmon on top. Sprinkle with sesame seeds and cilantro. Glaze with extra teriyaki sauce. DIG IN!
Inspired by How Sweet Eat's Toasted Sesame Ginger Salmon
Salmon is very sensitive and can dry out easily if overcooked, so make sure you watch your fish! For every inch of thickness of the salmon, generally it takes about 10 minutes to cook. Usually salmon fillets are about 1 1/2 inches thick.
Preparing quinoa ahead of time makes this dish even easier; simply reheat quinoa and add to stir fried veggies.