Rosie's Roasted Salmon

Contributed by Rosie Smith, friend of the Division of Fishes at the Smithsonian's Natural History Museum.


Cook's Strategy
Prepare the teriyaki broth while the salmon is roasting. Start steaming the spinach when the fish is 3/4 done. Serve with sushi rice if desired.

2 pounds wild Alaskan salmon fillet with skin, cut into 4 pieces
Olive oil
1 cup chicken broth
3 to 4 tablespoons Soy Vay Veri Veri Teriyaki Sauce
1 tablespoon low-sodium soy sauce
1 pound fresh leaf spinach, cleaned
1 1-inch piece fresh ginger, peeled and julienned

Preheat oven to 275 degrees Fahrenheit. Rub both sides of salmon fillets with oil and sprinkle with salt. Place in a shallow roasting pan and roast for approximately 25-30 minutes per 1 1/4 inch thickness of fish. Fish is done when a 2-pronged fork goes in easily. Combine chicken broth, Soy Vay Veri Veri Teriyaki Sauce, and the low-sodium soy sauce. Bring to boil and simmer to reduce by about half. Place the spinach in a steamer basket and steam covered until wilted. Mound the steamed spinach in four shallow bowls. Pour some of the teriyaki broth over the spinach and top each with a piece of salmon, leaving skin behind in roasting pan. Pour remaining teriyaki broth over each salmon fillet and garnish with the julienned ginger.

I was inspired to create this recipe after a business trip to Atlanta. I had a wonderful dinner at a fish restaurant there. The entree I had was so good I was determined to recreate it. It wasn't made with Salmon but I thought Salmon would go very well with the teriyaki-based sauce. I usually serve it with a steamed sushi type rice. Everyone I make it for loves it so enjoy.