Teriyaki Salmon with Roasted Asparagus
Satisfying on a hot summer’s day, comforting on a cold winter’s night, fancy enough for a weekend, and simple enough for a weeknight.
Ingredients:
salmon fillet - 2 lbs (at least)
3-4 green onions-chopped
3-5 garlic cloves-chopped
crushed red pepper-1tsp (optional)
teriyaki sauce-2/3 cup
asparagus-1 lb
garlic powder
onion powder
ginger powder
1/2 tsp sesame oil
2 tsp vegetable oil
Directions:
Prep all the asparagus and set off to the side.
Put garlic, green onion, crushed red pepper, teriyaki sauce, and 1/3 cup of water in a small saucepan and put the burner on medium low. Once the sauce really starts to bubble, turn it to low and leave it for all the flavors to meld.
Heat the oven to 400 and line a large cookie sheet with either parchment paper or foil. Set the salmon fillet off center and sprinkle all over with the spices as well as salt and pepper. (If using foil, lightly oil under the salmon fillet to help the skin not stick.
Roast the fish for 8-10 mins.
Take the salmon out and generously spread the sauce all over it. Arrange the asparagus next to the fillet in a single layer. (It’s okay to have them scattered all over.) Drizzle the two oils and sprinkle the garlic powder and ginger powder on the vegetables.
Put the cookie sheet back in the oven and roast for another 8-10 minutes. Switch on the broiler and DO NOT WALK AWAY. Count in intervals of thirty, checking after each interval, and look for sizzling across the whole of the fillet. DO NOT LET IT SCORCH.
Serve with white rice and enjoy!
