Contributed by Rosie Smith, friend of the Division of Fishes at the Smithsonian's Natural History Museum.
Serves
4
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.
Ingredients
2 pounds wild Alaskan salmon fillet with skin, cut into 4 pieces
Olive oil
Salt
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
Method 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.
Notes 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.
