Girlfriends lunch, what could be better for your morale! Seems like it had been a long time since I had some friends over for lunch. Well don’t wait. Sharing lunch with friends is the best day of all. “Healthy and Light” is my new motto and my friends are fairly health conscious so we had a small cup of Spicy Pumpkin Soup, Teriyaki Salmon, Mediterranean Salad, Asian Broccoli Salad with Peanut Dressing and Herbal Ice Tea.
- l pound salmon, cut into 4 pieces. (wild caught is healthier)
- 2 tablespoons light olive oil
- salt and pepper and garlic powder
Teriyaki Sauce and Glaze: *Soy Vay Veri Veri Teriyaki makes a great teriyaki sauce or make this one.
- 1/2 cup soy sauce (or gluten free tamari sauce)
- 1/4 cup sesame oil
- 1/4 cup water
- 2 tablespoons sweet rice wine (may use apple cider vinegar)
- 1 tablespoon brown sugar
- 1/4 cup honey
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 1/4 cup green onions, minced (or 1 teaspoon onion powder)
Combine ingredients in saucepan and cook on medium heat until sugar is dissolved.
- 1/2 tablespoon cornstarch
- 1 tablespoon water
Mix together cornstarch and water and add to teriyaki sauce to thicken and use as a glaze.
Set aside to use on the salmon. You may double this recipe and save 1/2 to use later in the week for chicken or pork.
Cut salmon into 4 fillets. Sprinkle with pepper and garlic powder on each side. I used a grill pan but you can use a skillet also. Add the olive oil and heat on medium, brush each salmon fillet with teriyaki glaze and cook each side for 4 or 5 minutes. To keep the salmon from sticking only turn once. Place on serving dish and add more teriyaki glaze and hold in oven at 200 degrees for up to 15 minutes.