December 13, 2009

Teriyaki Baked Salmon

I saw really fresh salmon fillets the other day when went to Whole Foods and decided I should get some. I haven't cooked fish in a while and thought this would be good paired with the oyster mushrooms I've got the day before. You don't need to use oyster mushrooms for this recipe but it adds more texture to the dish and goes well with the marinate as well.

Salmon fillet (about 2 lbs.)
1 tablespoon olive oil
1 teaspoon chili flakes
1 teaspoon dried rosemary
Salt and pepper to taste
¼ cup teriyaki sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 lbs. oyster mushroom, break into small clumps (optional)

Marinate fish with olive oil, chili flakes, dried rosemary, salt and pepper . Let it sit for an hour.

Preheat oven to 350 degrees F. Place fish in a baking dish and cook in the oven for 30 minutes.

In a bowl, mix teriyaki sauce, sugar and sesame oil together. Microwave mixture for 2 minutes. Mix until sugar dissolves. Take the fish out and pour teriyaki mixture on top of fish. If you are using oyster mushrooms, this is the time you want to add it into the baking dish.Put them on the side of the fish, not on top.

Bake for about another 30 minutes, basting and turning the mushrooms occasionally. The doneness of the fish really depends on what type fillet you use (a big piece or a few pieces). Fish is done when it’s flaky.

If most of the marinate sticks to the bottom of the baking dish, you can use more teriyaki sauce or water to deglaze it for extra robust sauce.

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