Having just returned from my annual trek to Canyon Ranch, Tucson (one of my favorite places on Earth and where I take groups annually), I want to share a delicious recipe adapted from one of the Lunch & Learn sessions taught by Chef Shawn Brisby. Chef Shawn, with his engaging wit and numerous quick and healthy cooking tips, helped to tweak the recipe to decrease prep time. If you are not a salmon fan, you can also substitute chicken breasts. I did just that last evening during a cooking class and the result was a huge hit!
Sesame-Crusted Salmon Teriyaki
1 cup apple juice concentrate
½ cup low sodium tamari (or soy) sauce
¼ cup rice vinegar
¼ cup lime juice
1 Tablespoon minced fresh garlic
1 Tablespoon minced fresh ginger
1 teaspoon red chili flakes
1-3 teaspoons cornstarch
1 pound salmon (preferably wild caught) cut into 4 equal portions
1 Tablespoon sesame seeds
1 Tablespoon black sesame seeds
¼ teaspoon salt
1 Tablespoon sesame oil
1.) Combine all ingredients for Teriyaki sauce in a medium sauce pan. Bring to boil.
2.) Combine sesame seeds and salt, and sprinkle evenly on one side of each salmon piece.
3.) Heat a medium oven-proof saucepan to until it is HOT. Add approx. 1 Tablespoon sesame oil to pan. After oil is heated, (about 30 seconds) place each salmon piece – sesame seed side down- in pan and DO NOT TOUCH for 1 minute. After one minute, flip each piece and heat for 1 more minute. Place pan in oven for 5 – 10 minutes or until fish registers 135 degrees with at thickest part. (Digital thermometers work great here).
4.) Put cornstarch in a small bowl. Add a few tablespoons of the sauce to cornstarch to make paste. Add paste to sauce pan to thicken the sauce to the degree of thickness you prefer.
Place ½ cup black rice on plate; surround with steamed sugar snap peas. Place one salmon piece on top of rice. Ladle desired amount of Teriyaki sauce over plate. Serve.
Makes 4 servings, each (salmon with sauce only) containing approximately:
250 calories, 12gm carbohydrate, 13 gm fat, 54 mg cholesterol, 21 gm protein, 493 mg sodium, 1 gm fiber