Salmon Teriyaki
Free Healthy and Delicious Detox Recipes
Salmon Teriyaki (2 servings)
Salmon Teriyaki Ingredients
3 cloves garlic, minced
1⁄3 cup + 2 tablespoons barbecue sauce
3⁄4–1 pound salmon steaks
1 large leek
4 tablespoons filtered water
1⁄3 pound thin soba noodles
3⁄4 cup carrots, cut into matchsticks
3⁄4 cup sliced onion
1 teaspoon sea salt
21⁄3 tablespoons soy sauce
11⁄2 tablespoons sesame oil
3–4 tablespoons freshly grated gingerSalmon Teriyaki Preparation Method
Preheat the oven to 325°F. In a suribachi (or with a mortar and pestle), grind minced garlic and barbecue sauce together. Clean salmon and pat it dry. Rub garlic-barbecue sauce all over salmon. Clean the leek and cut in half lengthwise and then in half again horizontally. Prepare the salmon for cooking by placing it atop the cut leek in a Pyrex dish. The leek provides flavor as well as serves as a roasting rack. Make sure the sauce coats the salmon. Combine two tablespoons of the water with an additional two tablespoons of barbecue sauce and mix. Add the mixture around the edge of the leeks. Cover the baking dish with foil, and place it in the oven. Roast the salmon for twenty-five minutes. Turn the oven up to 400°F, remove foil, and continue to cook for another five to seven minutes. The fish should be succulent but not overcooked.
In a large pot of rapidly boiling water, cook the soba noodles for six to eight minutes. Meanwhile, sauté the carrots in the remaining two tablespoons of filtered water for seven minutes over medium heat. Add the sliced onions, and continue to sauté for another seven minutes. Add salt and 1⁄3 tablespoon of the soy sauce. When noodles have finished cooking, drain and toss them with the remaining two tablespoons of soy sauce and sesame oil. Add fresh ginger. Combine the sautéed carrots and onions with the soba noodles. Toss well. Serve the salmon on a bed of soba noodles.
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