Teriyaki Salmon and Shrimp


This recipe by Steamy Kitchen is amazing. I have used her teriyaki recipe (minus the sugar) for quite some time now, and it's great. Take equal parts soy sauce and mirin and bring to a simmer on the stove until it reduces slightly, and you've got yourself some tasty teriyaki sauce! I use about 1/4 cup of each for about 4 servings of sauce. Mirin can be found in the International or Asian section of most grocery stores. It's a sweet rice cooking wine.

Tonight I baked some salmon in the oven at 375 for about 25 minutes. I also defrosted a pound of shrimp, tossed them quickly in a squirt of mustard, dash of soy sauce, and mirin, and sauteed in a pan til cooked through.

I put some frozen veggies and asparagus in the microwave and served that with the salmon and shrimp, drizzled with teriyaki sauce.