FROM – SCRATCH SALMON TERIYAKI WITH SOY SAUCE – LEMON JUICE – BROWN SUGAR – SESAME SEEDS – DIJON – GINGER – MINCED GARLIC

Note:  We found this easy, homemade teriyaki sauce quite tasty.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–soy sauce (one-quarter cup)

–lemon juice (3 squirts, bottled)

–brown sugar (2 tablespoons)

–sesame seeds (1 tablespoon, bottled)

–Dijon mustard (1 teaspoon, bottled)

–ginger (1 teaspoon)

–minced garlic (1 teaspoon)

–pepper (no salt)

–olive oil (or sesame seed oil)

1 – In a small mixing bowl, place the soy sauce, lemon juice, brown sugar, sesame seeds, Dijon mustard, ginger, minced garlic, and olive oil (or sesame oil).  Stir well.

2 – Place the salmon in a covered baking dish.  Pour the sauce atop the salmon.  Microwave on high for 7 minutes.  Salmon should be flaky; err on the side of undercooking.

3 – Serve the salmon with sauce hot.

–salmon inspired by Salmon Recipes (Healthy and Delicious Salmon Recipes), a kindle e-book.

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An Appetizer:  SESAME EGGPLANT DIP WITH SOY SAUCE – MINCED GARLIC – LEMON JUICE – RED WINE – EXTRA VIRGIN OLIVE OIL

For 4:

–eggplant (fresh, medium size)

–soy sauce (3 tablespoons, bottled)

–minced garlic (bottled, 1 tablespoon)

–lemon juice (2 squirts, bottled)

–red wine (2 tablespoons)

–extra virgin olive oil (1 tablespoon)

–sesame seeds (2 tablespoons, bottled)

1 – Prick the eggplant all around, generously.  Place in the microwave, on an uncovered plate, and microwave for 5 minutes.  Turn over, and then microwave for 5 minutes more.  Let cool.  Then cut into 2 pieces, and rake out the pulp, discarding the skin.

2 – Criss-cross the pulp with a knife.  Then place in a mixing bowl.  Add soy sauce, minced garlic, lemon juice, red wine, sesame seeds, and extra virgin olive oil.  Stir well.

3 – Refrigerate for at least 2 hours before serving.  Serve with crackers.

–eggplant dip inspired by Better Homes and Garden magazine.

GLAZED SALMON WITH GINGER – MINCED GARLIC – SESAME SEEDS IN TERIYAKI – HONEY – CLAM JUICE SAUCE

Note:  A return to the microwave.

–salmon (size of 4 decks of cards, 1 pound)

–ginger (1 tablespoon, bottled)

–minced garlic (1 tablespoon, bottled)

–teriyaki sauce (one-third cup)

–honey (one-third cup)

–clam juice (one-third cup)

–sesame seeds (1 tablespoon, bottled)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Add the clam juice.  Set aside.

2 – In a small mixing bowl, place the teriyaki sauce, honey, and a few drops of olive oil.  Stir in minced garlic.  Stir well.  Then pour over the salmon.

3 – Sprinkle pepper and ginger atop the salmon.  Finish with sesame seeds.

4 – Microwave on high for 7 minutes.

–salmon adapted from “Sally’s Baking Addiction” web site.

A Celebratory Dinner:  HONEY – GARLIC SALMON WITH TARRAGON – GREEN ONIONS – SESAME SEEDS – WHITE VINEGAR IN TERIYAKI MARINADE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–tarragon (dried, 1 teaspoon)

–minced garlic (1 tablespoon, bottled)

–honey (2 tablespoons, bottled)

–green onions (2 stalks, chopped)

–sesame seeds (bottled, 2 tablespoons)

–white vinegar (distilled, bottled, 2 tablespoons)

–teriyaki marinade (bottled, one-quarter cup)

–pepper (no salt)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the vinegar and teriyaki marinade over the top of the salmon.  Spread minced garlic over the salmon.  Season with pepper, tarragon, and honey.  Sprinkle chopped green onions and sesame seeds on top.  Finish with a few drops of olive oil.

2 – Microwave on high for 7 minutes.

3 – Serve the salmon hot, with sauce spooned over the top.

–salmon inspired by wild Alaska seafood web site.

SESAME CHICKEN & SHREDDED CARROTS WITH SOY SAUCE – SRIRACHA – WHITE VINEGAR – SUGAR & TOPPED WITH GREEN ONIONS

Note:  The original recipe used 2 tablespoons of Sriracha sauce, for a spicier taste.

For 4:

–6 chicken tenderloins or breast strips

–sesame seeds (toasted, 1 tablespoon)

–shredded carrots (1 handful)

–soy sauce (3 tablespoons)

–Sriracha sauce (1 tablespoon)

–white vinegar (distilled, 2 tablespoons)

–sugar (1 tablespoon)

–green onions (2 stalks, chopped)

–pepper (no salt)

–olive oil

1 – Place the soy sauce, Sriracha sauce, white vinegar, and sugar in  small mixing bowl.  Stir well.  Set aside.

2 – Place the chicken in a covered baking dish.  Season with pepper.  Place the shredded carrots on top.  Pour the sauce in.  Sprinkle green onions on top.  Season with olive oil.  Sprinkle sesame seeds to finish.

3 – Microwave on high for 9 minutes.

4 – Serve the chicken and sauce hot.

–chicken inspired by the bon appetite web site.

ASIAN SALMON WITH HONEY – SOY SAUCE – WHITE VINEGAR – SESAME SEEDS – CHIVES – MINCED GARLIC

–salmon (size of 4 decks of cards, 1 pound)

–honey (one-quarter cup)

–soy sauce (one-eighth cup)

–white vinegar (one-eighth cup)

–sesame seeds (1 tablespoon)

–chives (1 tablespoon)

–pepper (no salt)

–minced garlic (in a jar; 1 tablespoon)

–olive oil

1 – Place the salmon in a covered baking dish.  Pour the soy sauce and white vinegar over the salmon.  Then drizzle honey over the salmon.  Using 2 spoons, spread the minced garlic over the salmon.  Finish with sesame seeds, chives, pepper (to taste), and a few drops of olive oil.  Microwave on high for 7 and one-half minutes.  (Salmon should flake apart.)

2 – Serve the salmon hot.

–salmon adapted from RecipeTin Eats cooking blog (Nagi, chef).

SESAME SALMON WITH MAPLE SYRUP – PAPRIKA – CAYENNE – ONION IN MAPLE – CLAM JUICE SAUCE

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–maple syrup

–paprika

–cayenne pepper

–onion (one-half, medium, sliced)

–clam juice (bottled)

–sesame seeds

–salt and pepper

–olive oil

1 – Slice one-half medium onion.  Place in a covered baking dish with a very little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

2 – Nestle the salmon amid the onion.  Drench in maple syrup.  Season with paprika, cayenne pepper (more or less to taste), salt, pepper, sesame seeds, and a few drops of olive oil.

3 – Microwave the salmon and sauce for 7 and one-half minutes on high.

4 – Serve the salmon hot, atop jasmine rice (recipe, see the search box on this blog).

–salmon adapted from Antonietta’s blog, “Simply Pure, Simply Fresh.”

SALMON WITH ORANGE MARMALADE – SOY SAUCE – GINGER – MINCED GARLIC – BALSAMIC VINEGAR TOPPED WITH SESAME SEEDS & GREEN ONIONS

–salmon (size of 4 decks of cards, 1 pound)

–orange marmalade

–soy sauce

–ginger

–minced garlic (in a jar)

–balsamic vinegar

–sesame seeds

–green onions (2 stalks, chopped)

–pepper

–olive oil

1 – In a mixing bowl, place one-half jar of orange marmalade, one-fourth cup of soy sauce, 1 teaspoon of minced garlic, and a few drops of both balsamic vinegar and olive oil.  Season with ginger and pepper.  Stir very well.

2 – Place the salmon in a covered baking dish.  Pour the sauce over the salmon.  Sprinkle sesame seeds on top.  Finish with 2 chopped stalks of green onions.

3 – Microwave the salmon for 7 and one-half minutes on high.

4 – Serve the salmon hot, atop white or brown rice, or quinoa (recipes, see the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

BRANDY SALMON WITH BROWN SUGAR – TERIYAKI MARINADE – GINGER – LIME JUICE – MINCED GARLIC & TOPPED WITH SESAME SEEDS – GREEN ONION

Note:  If you are a salmon enthusiast, this is a recipe not to miss.  One of the best I have ever served, and I serve salmon twice a week.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–brandy (buy a small, inexpensive bottle)

–brown sugar

–teriyaki marinade

–ginger

–lime juice

–minced garlic (in a jar)

–sesame seeds (bottled)

–green onion (2 stalks, chopped fine)

1 – Place the salmon in a covered baking dish.  Drench in lime juice.  Pour in one-third cup of teriyaki marinade.  Add 3 tablespoons of brandy.  Season with ginger and black pepper.  Dot the top of the salmon with minced garlic.  Spoon 3 tablespoons of brown sugar atop the salmon.  Sprinkle sesame seeds generously.  Finish with 2 chopped green onions.

2 – Microwave the salmon on high for 7 and one-half minutes.  Do not overcook.

3 – Serve the salmon with sauce hot, atop white or brown rice, quinoa, or couscous (recipes, the search box on this blog).

–salmon adapted from 20 Savory Salmon Recipes.

ASIAN SALMON WITH HONEY – GINGER – MINCED GARLIC – SOY SAUCE – LEMON JUICE – BLACK PEPPER – SRIRACHA SAUCE & TOPPED WITH GREEN ONIONS & SESAME SEEDS

Note:  I thought this was the best salmon with soy sauce that I have ever served.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–honey

–ginger

–minced garlic (in a jar)

–soy sauce

–lemon juice

–black pepper

–Sriracha sauce (optional)

–green onions (3 stalks, chopped, fresh)

–sesame seeds (toasted, if you have them)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  In a small mixing bowl, place one-quarter cup of honey, a sprinkling of ginger, 1 tablespoon of minced garlic, one-quarter cup of soy sauce, a sprinkling of black pepper, and 1 teaspoon of Sriracha sauce (optional.  Stir well, and then pour over the salmon.  Finish the salmon with 3 stalks of chopped green onions and a generous sprinkling of sesame seeds.

2 – Microwave for 6 minutes on high.  Do not overcook.

–salmon adapted from the cooking blog, “Delicious,” by the chef Chungah.