Best Salmon Teriyaki In Foil With Carrots And Snow Peas Recipes

Salmon Teriyaki in Foil (With Carrots and Snow Peas) image

Provided by blucoat

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup light teriyaki sauce
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
1 teaspoon cornstarch
1 1/2 cups snow pea pods, trimmed (about 4 ounces)
1 large carrot, cut into 2-inch long very thin matchstick strips (about 1 cup)
4 (5 ounce) salmon fillets, skin removed
salt & freshly ground black pepper
1 tablespoon toasted sesame seeds (optional)

Steps:

Preheat oven to 400°F Cut four 14-inch square pieces of aluminum foil and set aside.
In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended.
Lay the snow peas and carrots in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way.
Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired (this dish goes great with rice).

Nutrition Facts : Calories 196, Fat 6, SaturatedFat 0.9, Cholesterol 72.9, Sodium 107.9, Carbohydrate 5.8, Fiber 0.5, Sugar 4.1, Protein 28.1

Salmon Teriyaki with Carrots and Onions image

Yield Serves 2

Number Of Ingredients 11

For teriyaki sauce
1/3 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine) or medium-dry Sherry
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
1 1/2 tablespoons chopped peeled fresh gingerroot
two 1/2 inch-thick salmon steaks
2 carrots, halved lengthwise and cut diagonally into 1/4-inch slices
1 onion, cut into 1/4-inch slices
1 tablespoon vegetable oil
Garnish: 2 scallion greens, cut decoratively

Steps:

Make teriyaki sauce:
In a small saucepan simmer sauce ingredients, stirring until sugar is dissolved, until reduced to about 1/2 cup and cool to room temperature in a metal bowl set in a larger bowl of ice and cold water.
In a baking dish large enough to just hold salmon steaks in one layer marinate salmon in sauce, turning to coat, 15 minutes.
While salmon is marinating, in a large saucepan of boiling salted water blanch vegetables 2 minutes, or until crisp-tender, and drain in a colander. Transfer vegetables to a bowl of ice and cold water to stop cooking and drain well.
In a 10-inch heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking. Transfer salmon to skillet with a metal spatula, letting excess sauce drip off into reserved marinade, and reduce heat to moderate. Sauté salmon, turning once, until just cooked through and browned well, about 2 1/2 minutes on each side, and transfer to 2 plates. Pour off oil and cook vegetables, stirring, 1 minute. Add reserved sauce and boil, stirring, 1 minute, or until thickened.
Spoon vegetables and sauce over salmon and garnish with scallion greens.