Crispy Skin Salmon What's Crackin', Urr-Ahh, I Mean "Crackling"? The Easy Breezy Meals in Under 30 Minutes Series...

Crispy Skin Salmon With Herbed Rice & Teriyaki Sauce

There are times during the week when a quick meal is not only warranted but more of a necessity.  It's during these times that we make unhealthy and unfulfilling choices.  What if I shared a dish that can be fulfilling, healthy and ready in less than 30 minutes?  It's true, there are a plethora of meals that are easy to cook, delicious and ready in less than 30 minutes.  On the menu for today:

Crispy Skin Sockeye Salmon with White Wine Teriyaki Sauce,  Herbed Rice & Salad.


For this we will need the following items:

• Salmon Fillets (One 4-6 oz Portion Per Person)
• Tamari (Soy Sauce - 1/3 Cup)
• Fresh Ginger  (3 Tbs)
• Fresh Garlic (2 Tbs)
• Olive Oil (1/8 Cup)
• Brown Sugar (1/8 Cup)
• Chili Flake (1 tsp)
• Corn Starch (1 Tbs)
• Rice (As needed)
• Chicken or Veggie Stock (As needed)
• Dried Herbs (1 tsp)
• Mixed Greens (As needed) 
• Balsamic Vinegar (As needed)
• Butter (1 to 2 Pats)

Mondays are always hectic, school starts and most of us are back to work after a weekend that always seems to have flown by much too quickly.  I don't think I'm far off by suggesting that the last thing that we want to do, is to take too much time on what to serve the family or make for ourselves.  Salmon is a fish that we readily order in a restaurant, but are limited in way we cook or serve at home.  While most restaurants are equipped with state of the art ovens and other essentials, these items are not necessary if you know what you are doing.  Have a decent pan, the right ingredients and "restaurant quality cooking" is at your beck and call. 

There are many types of Salmon; Atlantic, Coho, Chinook, Cherry, Sockeye and many more.  For this I chose Sockeye because of it's naturally smokey taste which balances the sweetness of the Teriyaki sauce.  Take the tamari, garlic, ginger, olive oil, brown sugar and chili flake and combine with a whisk.  Pour 1/4 of this mixture over the salmon fillets, flesh side down and refrigerate for 10-15 Minutes.  Preheat the oven to 425 degrees.  

Meanwhile,  add the herbs to the rice and cook with chicken or veggie stock.

Take 3/4 remainder  of the tamari mixture in a sauce pan and bring to a rolling boil.  In order to thicken the sauce to a glaze you will add a slurry. (This is a mixture of water (1/4 Tbs) and cornstarch (1Tbs)-the mixture should feel silky to the touch.)  Allow mixture to cook for 1 minute and set aside.

Take the salmon fillets out of the refrigerator and completely dry off the skin side (this is essential to achieving a crispy skin on the fish).  Crispy skin (also known as crackling)  provides a welcoming and contrasting texture to the softness and meatiness of the salmon.  Place saute pan on high heat, add olive oil (1 Tbs) and butter (two pats) to the saute pan.  Place salmon fillets skin down in the saute pan and allow to cook for 3-4 Minutes.  Flip and place in pan, flesh side down in the oven for 2-3 minutes or the desired amount of doneness.  Remove from oven and plate immediately to discontinue the cooking process (if you allow them to stay in the pan, they will continue to cook and may become dry). 

Make a simple balsamic vinaigrette by adding balsamic vinegar, garlic (to taste) and olive oil with salt and pepper and whisk to combine.

Place salad greens on plate along with rice and add Salmon.  With a spoon,  drizzle the teriyaki sauce over the rice and around the salmon.  Get as creative as you like and enjoy with the drink of your choice.....

Salmon with Shiraz, the drink of my choice!