Poached Teriyaki Salmon Recipe

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Poached Teriyaki Salmon Recipe

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This easy, elegant entree comes from my mother-in-law, who's an excellent and innovative cook. The salmon doesn't take a lot of time to prepare, which I appreciate as a busy mom. —Michelle Krzmarzick, Torrance, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups orange juice
  • 1/3 cup teriyaki sauce
  • 6 salmon fillets (6 ounces each), skin removed
  • 6 thin orange slices
  • 2 teaspoons cornstarch
  • 4 teaspoons cold water

Directions

In a large nonstick skillet or electric skillet, bring orange juice and teriyaki sauce to a boil. Place salmon fillets in skillet; top each with an orange slice. Return to a boil. reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Remove fillets and keep warm.
Strain cooking liquid; return 3/4 cup to the skillet. Combine cornstarch and water until smooth; add to cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over salmon. Yield: 6 servings.
Originally published as Poached Teriyaki Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p67

Nutritional Facts

1 each: 113 calories, 3g fat (1g saturated fat), 17mg cholesterol, 558mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 7g protein.

  • 2 cups orange juice
  • 1/3 cup teriyaki sauce
  • 6 salmon fillets (6 ounces each), skin removed
  • 6 thin orange slices
  • 2 teaspoons cornstarch
  • 4 teaspoons cold water
  1. In a large nonstick skillet or electric skillet, bring orange juice and teriyaki sauce to a boil. Place salmon fillets in skillet; top each with an orange slice. Return to a boil. reduce heat; cover and simmer for 15-20 minutes or until fish flakes easily with a fork. Remove fillets and keep warm.
  2. Strain cooking liquid; return 3/4 cup to the skillet. Combine cornstarch and water until smooth; add to cooking liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over salmon. Yield: 6 servings.
Originally published as Poached Teriyaki Salmon in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p67

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