Wednesday, August 7, 2013

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Ginger and Teriyaki Salmon

After my post about Farm Raised VS Wild Caught, I decided to go ahead and start purchasing wild caught instead of farm raised. I hopped in my car and went to a natural food store to purchase. I went to the meat/seafood department and made a quick U-Turn. These prices are outta control. I can see if I was getting a good sized portion. Instead it was sample sizes, one bite and it's gone. 

I was at Target the other day and saw that they were having a sale on salmon. Wild caught keta salmon that is. I've never heard of this type of salmon before. Did you know that there are 7 types of salmon? After researching, I found out that it's the leanest of all salmons. 

 Marinated with ginger and teriyaki

It was an explosion in my mouth! Like fireworks! BOOM! BOOM! BOOM! Ok, I'll stop now. I gave myself a pat on the back. It was the best tasting salmon I've ever had or made. I will be purchasing it again and making it different ways. 

INGREDIENTS (can be modified to your liking)

-fresh grated ginger
-fresh or dried parsley
-teriyaki sauce
-seasoned salt
-salt and pepper mix
-pineapple juice

Preheat oven 350 degrees
Mix above ingredients together (can be marinated overnight if you want)
Bake for 15-25 minutes
Pair with your favorite side dish (I paired mines with kale) and Enjoy!


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