I know that every parent thinks their own child is "the best," and I suppose I'm no different. Every night after we put our kids to bed, Joey and I talk about how funny, cute, smart, and sweet they are. The night we ate this salmon was especially noteworthy. I made this teriyaki salmon for dinner, and as we were eating, Joey asked Caroline if she knew where salmon lived. Her response? "In my mouth." She's a sharp one, that Caroline. So that night after she was in bed, we laughed about her comment, and then talked about how thankful we are that she's such a good eater and loves salmon as much as us.
And then there's Smith. That night was the first time we gave him any solid food. He had his first taste of rice cereal, and I think it's safe to say he's going to be a foodie like his sister. Any time the spoon was not in his mouth, he was reaching for the bowl and growling. If he thinks cereal is good, I can't wait to start introducing him to things like peaches, pears, and blueberries. He's in for a real treat!
And I'm pretty certain he will one day eat this salmon with just as much enthusiasm. This really is an ideal family meal. It requires minimal prep time and ingredients, is easy, healthy, and is pretty much universally enjoyed. Who doesn't like teriyaki sauce?
adapted from My Father's Daughter, by Gwenyth Paltrow (via Milk & Mode)
- 1/4 cup soy sauce
- 2 tablespoons dry white wine
- 1 tsp sugar
- 3 tablespoons honey
- 1/3 cup water
- 1 teaspoon peeled and finely grated ginger
- 2 sprigs fresh cilantro
- squeeze of fresh lemon juice
- 4 6-ounce salmon fillets
- 1 tablespoon finely minced fresh chives, for serving
Combine the soy sauce, white wine, sugar, honey, water, ginger, lemon juice, and cilantro in a small saucepan over high heat. Once it boils, turn the heat to low and simmer about 2 minutes. Remove the saucepan from the heat and allow the sauce to cool until it's just warm to the touch. Pour into a plastic freezer bag and add the salmon. Turn the bag a few times to coat the salmon, and marinate in the fridge for at least an hour (can also be marinated overnight)
To cook the salmon, preheat the broiler. Line a baking sheet with foil, spray lightly with cooking spray, and arrange the salmon in a single layer with whatever sauce adheres to it. Broil 6-8 minutes, or until it flakes easily with a fork and is just cooked through. While it's cooking, strain the extra sauce into a clean saucepan, bring to a boil, and let it reduce until it's thick and syrupy.
To serve, drizzle the cooked salmon with some of the extra sauce and a sprinkle of chives.