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Wild caught Alaskan sockeye salmon is one of the meats we receive in our meat subscription service along with pastured chicken, pork, and grass-fed and grass-finished beef. Typically we always cook salmon the same way every time (salt + pepper + garlic powder) but now that we have a million different sauces and marinades from Primal Kitchen Foods, I looked up recipes for Teriyaki salmon and found one on Pinterest whose main photo looked extremely appetizing. It became my inspiration for last night’s dinner. I basically just needed to know at what point to add the sauce. Do I marinate it? Coat it on in the middle of cooking? Add it at the end and just heat it up? Heat it separately and pour it on?
No Soy Teriyaki from Primal Kitchen.
I cooked the salmon for about 10 minutes before adding sauce and letting it warm up before serving.
Our meal worked out especially well because we had leftover cubed sweet potato from a previous Green Chef dinner. There usually aren’t leftovers from those meals, but what had happened was I misread the directions and severely under-cooked the sweet potato so it was not edible the night for which it was originally intended!! So for this meal, I pan roasted frozen broccoli for 20 minutes and added the sweet potato for the last 10 minutes.
We were both so excited about the flavor of the salmon so I’m sure we will eat teriyaki salmon weekly until we need a new flavor to get excited about!
