June 19, 2012 Teriyaki Grilled Salmon with Rice and Broccoli

June 19, 2012 Teriyaki Grilled Salmon with Rice and Broccoli

Salmon

1 lb. fresh salmon filet

1 1 x 6 inch cedar board cut to the length of the salmon filet

1 cup of teriyaki sauce

            7 Tbsp. mirin

            7 Tbsp. tamari soy sauce

            7 Tbsp saki

            1 Tsp. sugar

            dash of salt

1 ½ cups of Basmati rice

3 cups of water

1 lb. of broccoli

            I made Teriyaki Sauce during the day on Monday and around 3:00 p.m. put it into a 1 gallon freezer bag with a 1 lb. piece of salmon filet ($6.99 at Costco) and put that into the meat compartment of the fridge to marinate.

            Tuesday afternoon Luke came into town for a long weekend and said he would eat salmon, so we decided to make rice and broccoli to go with the salmon.

            Suzette cut a cedar board to the length of the salmon and heated the BBQ grill.

            Luke cooked basmati rice with flakes of wakame seaweed.

            I then removed the flowerets from a 1 lb. head of broccoli and steamed them in the steamer for 8 minutes.

            We served dinner in the garden.  The dinner was soft.  Moist teriyaki salmon cooked to rare with the rice and steamed broccoli.  We drank cold Nigori sake with the meal. 

            We ate fruit salad (diced mango, papaya, orange wedges, kiwi fruit, apple and pineapple from Pro’s Market) for dessert.