Saturday, August 30, 2008

Teriyaki Salmon Supper

Anyone who reads this blog probably knows that I am generally opposed to "cheater" recipes. I like to make things from scratch. There are some that I do make and enjoy, though. Tonight's dinner was not one of them. Why did I try it? I wanted to make salmon, all the marinades and salmon were on sale at the store, and I had everything else on hand... it just seemed like a good idea. But no. The marinade makes the rice super-sweet (we used Lawry's Sesame-Ginger Marinade with Orange because the A1 one was not carried). The rice did not cook well with the method they suggested (I had to put it back on the burner and boil it some more until it was cooked through). And the marinade didn't stand out with the salmon, so it was all fishy tasting. Not a fan. It might work for other people though who like salmon, or if you use a marinade that has a lower sugar content.


Teriyaki Salmon Supper

3/4 cup A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
4 salmon fillets (1 lb.), skin removed
2 cups small broccoli florets
1 cup short thin red pepper strips (about 1 medium)
1 can (14 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
1/4 cup thinly sliced green onions (about 1 medium)

POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with the marinade. Refrigerate 30 min. to marinate.

PREHEAT broiler. Remove salmon from marinade; discard marinade. Place salmon on rack of broiler pan. Broil, 4 to 5 inches from heat, 6 to 8 min. or until salmon flakes easily with fork.

MEANWHILE, cook remaining 1/4 cup marinade in medium saucepan on medium-high heat until heated through. Add broccoli and peppers; cook 2 min., stirring occasionally. Add broth; bring to boil. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until all liquid is absorbed. Stir in onions. Serve salmon with the rice.

Yield: 4 servings

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