With the boys coming home from college for the holidays, I like to make some fish dishes as I know they haven't eaten much fish at school.
This is truly a family favorite. I remember the first year I came across this recipe – I must have made it once a week!
Adapted from Blue Ginger Cookbook of Ming Tsai
(Reprinted with permission from Blue Ginger copyright 1999 by Ming Tsai)
Serves 4-5
1 cup soy sauce
Juice and zest of 2 oranges
3 tablespoons brown sugar
4 garlic cloves, peeled and left whole
1 tablespoon fresh ginger, peeled and finely chopped (about 2” of ginger root)
1 tablespoon white sesame seeds
4-5 skinless salmon fillets (about 6 ounces each)
Combine soy sauce, orange juice and zest, brown sugar, garlic, and ginger in a saucepan.
Bring to a boil over high heat and simmer slowly until reduced by half or syrupy - about 15 minutes.
Remove from heat, stir in sesame seeds, and cool.
Pour into a baking dish, add salmon coating both sides and marinate for 1 hour.
Grill the salmon or broil - about 4 minutes per side.
Brush the fish with the remaining teriyaki sauce as it cooks.
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