Welcome to Hungry Gopher, Gopher is hungry for Tamari glazed salmon.
This is an original dish of mine inspired by the classic
Japanese salmon teriyaki with spring vegetables.
This quick meal is a perfect healthy feast for a weeknight.
It offers a healthy dose of lean protein and green vegetables
with a lovely Tamari glaze all in a one pot meal.
So let’s get it started!
First, we’ll need 1lb (1/2kg) of wild caught salmon.
Let’s cut this fillet crosswise into 1” thick pieces.
I’m using coho here. Coho salmon is leaner than king or sockeye salmon.
And it usually costs less than king or sockeye.
If you want to learn more about healthy, sustainable seafood options check out
the monterey bay seafood watch website. I’ll put a link to them along with this
recipe at hungrygopher.com.
Make sure to pat it dry with a paper towel, and let’s get this ready to cook this up.
We’ll need a large size skillet with 1 Tbsp of virgin coconut oil over high heat.
Once the pan is nice and hot, add the salmon skin side down.
And we’re going to let this cook uncovered for about 4 minutes
until it’s about halfway cooked.
Start with the high heat, you may need to reduce to medium high heat
as you progress if your oil starts to smoke a little.
While that’s cooking let’s make our delectable Tamari glaze.
Tamari is similar to soy sauce but is often made without wheat.
We’ll add 2 ½ TBSP of Tamari, 4 TBSP of sake ( or white wine),
a pinch of sea salt, and some freshly ground black pepper to a small pot.
I’m using a gluten free Tamari sauce today which has a darker color
and richer flavor than the common Chinese soy sauce you may be more familiar with.
It also tastes more balanced and is less salty than most commercial soy sauces.
You can see my website for an online shopping recommendation so you can add this to your
pantry.
Let’s take a quick look at how our fish is doing. Looking good, it’s about halfway
cooked. See how the bottom edges are turning more
white and opaque but we still have a bit of rare pink fish
toward the top. That’s what we’re looking for.
So let’s toss in our veggies - I’m using chinese broccoli aka as gai-lan today.
And let’s cover this and turn the heat to medium to allow the veggies to cook
and become tender as the fish finishes. This will take 3-4 minutes.
Alright, let’s cook up the glaze. Turn the burner on to high heat. After a minute
or two you’ll notice a lot of rolling bubbles at the edge. When this happens
reduce the heat to medium-low and stir this occasionally.
Reduce this by 30% over medium-low heat which will take about
5 minutes.
Ok, let’s check on the fish and vegetables. The veggies are looking tender,
let’s confirm by having a little bite. Mhmm nice and tender without being overcooked.
The fish is looking good, nice and opaque,
but still looking moist and a bit flakey.
Turn the heat off and we’ll finish up our glaze.
Let’s add 2 TBSP of maple syrup and bring this together for about 2 minute over the
heat. Turn the heat off, and let’s marry the sauce
to our dish.
Pour this over the fish and veggies…
And to add a bit of richness to this lean meal, let’s finish it with 1 TBSP of palm
oil. Or you can use butter if you prefer.
Yum - Let’s see how we did!
That tender salmon with semi sweet and salty tamari sauce really hits the spot.
Try this recipe and let me know how it goes,
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Remember Guys, Eat Real, Be Real Thanks for watching…. I’ll see you next
time!