Teriyaki Salmon

I recently got on the scale and was horrified… I fully admit to being a stress/ comfort eater; chocolate is pretty high on my list of favorite foods. We buy our meat at Sam’s Club, we stock up for the month, its way cheaper than Publix, and much better quality than Wal-Mart. So this shopping trip was geared toward really being serious about a diet. We are trying to get away from red meat and my hubby mentioned wanting to eat more fish. We bought a salmon fillet for around $17, it’s just me and the hubby so we were able to slice it into three pieces (we probably could've done four) and freeze it. I don’t have very many fish recipes, most of my recipes come from my mom and we weren’t big fish eaters, but I am a fan of allrecipes.com and have found lots of great recipes using it. That is where tonight’s recipe comes from; we had teriyaki salmon, brown rice, and salad.

The recipe calls for four salmon steaks, but as previously mentioned, I’m using a fillet. I’ve never used the recipe so I didn’t tweak the measurments, I’d probably half it next time. But it turned out really good and my hubby liked it and said he’d eat it again!

Teriyaki Salmon

½ cup: vegetable oil (I used olive oil)

¼ cup: soy sauce (I used low-sodium)

¼ cup: lemon juice

1 tsp: ground ginger (I used this fabulous ginger paste that you can find in the refrigerated section of the produce area)

1 tsp: dry mustard

¼ tsp: garlic powder (I used a little more, because we like garlic)

4 salmon steaks

Place salmon in a Ziploc bag, and add the ingredients above and let marinade for an hour. Place the salmon on a foil-lined broiler pan and set marinade aside. Cook salmon under broiler for 3-5 minutes, flip and brush with marinade, then brush with marinade and cook for another 5 minutes (or until fish flakes easily with a fork).

It was super easy and we’ll be having it again!