RICHMOND, Va (WTVR) – It’s time to get your forks ready! Mt. Gilead Full International Ministries Executive Chef Shannon Davis shares his recipe for tasty Fresh Ginger Teriyaki Salmon with Basmati Rice.
Fresh Ginger Teriyaki Salmon (Featured Item)
Over Herbed Infused Basmati Rice
With a Fresh Spring Salad
8oz Salmon (Skinless)
2oz brown sugar
4oz Kikkoman Teriyaki Sauce
3oz Chopped Fresh Ginger
To Make Marinade: Combine all ingredients.
Marinate Salmon for 2hrs in refrigerator, drain excess marinade and discard or if you would like a little extra sauce to glaze over your finished salmon. Bring extra marinade to a boil for at least 5min to remove any bacteria that may be present, set it aside keeping it warm until needed. Place Salmon in a medium hot skillet and cook on both sides beginning with the top side down first until your desired doneness. Salmon can also be cooked in the oven at 350 degrees for 15-20min.