I'm always up for a good salmon dinner, but this is the best recipe I've ever made. Strawberry jam might seem like a surprise in an Asian-inspired dish, but it makes a sweet-savory glaze that impresses everyone—even my boyfriend, who doesn't like fish. —Krystina Cahalan, Winter Park, Florida
- 1/4 cup seedless strawberry jam
- 2 tablespoons reduced-sodium soy sauce
- 1 garlic clove, minced
- 1/2 teaspoon ground ginger
- 4 salmon fillets (4 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat broiler. In a small saucepan, combine jam, soy sauce, garlic and ginger; cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until mixture is reduced by half.
- Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1-in. baking pan. Broil 4-6 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork, brushing with 2 tablespoons jam mixture during the last 2 minutes of cooking. Just before serving, brush with remaining jam mixture. Yield: 4 servings.
Originally published as Strawberry-Teriyaki Glazed Salmon in Simple & Delicious April/May 2014
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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