Tangy Teriyaki Salmon

Every week on Food52, contributor Jenny Steinhauer is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: Salmon gets a new weeknight treatment.

Salmon from Food52

Salmon is a weekly offering in my house, largely because my fish guy sells the best I've ever had, and because everyone in my house loves it, the only form of unity we have beyond our collective ability to watch "Napoleon Dynamite" 100 times.

Usually a nice dose of salt in a hot oven will do with this fish, but sometimes one wants variety. A good choice in that event is Tangy Teriyaki Salmon.

This is a typical Asian preparation, but you cook the fish right in the sauce rather than marinating Mr. Salmon, and then reduce said sauce a bit with some onions, in sort of a French twist. Sort of. Watch this dish on the stove, friends; I would never cook salmon for 15 minutes but you need to cook it to your temperature preference.

Tangy Teriyaki Salmon

Serves 5

5 salmon filets
3/4 cups mirin
1 cup soy sauce
4 tablespoons lime juice
3 teaspoons ground ginger
2/3 cups green onions, chopped
2 tablespoons sesame seeds

1. In a large saucepan, add the mirin, soy sauce, lime juice, and ginger. Combine well and turn on medium heat.

2. Once the sauce starts simmering, add the salmon fillets with the flesh side turned down on the sauce. Cook for 5 minutes.

3. Rotate the fillets to sides every 5 minutes until the fish has cooked for a total of 15 minutes.

4. Remove salmon fillets on a plate.

5. Add green onions and sesame seeds to the sauce and simmer for 5 more minutes. The sauce should be thickened by now.

6. Serve salmon on each plate and drizzle with sauce. Serve with white rice and roasted broccoli for a complete meal.

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Photo by James Ransom

This article originally appeared on Food52.com: Tangy Teriyaki Salmon