The Virgin Stove

Making everything for the first time

Teriyaki Salmon with Cheesy Peppers

For some reason, I thought I already posted a teriyaki salmon recipe. And then I remembered that I haven’t even made one yet. Doh, Steffi.

The recipe is really very simple. I remember a baby back ribs recipe I found online that made use of commercially-produced barbecue sauce. Although some criticized the cook’s decision to not use homemade sauce, the poster firmly stressed that if the barbecue sauce is well made, then there shouldn’t be any reason to not use it. Which is exactly why I used store-bought teriyaki marinade.

We swear by World Harbors Maui Mountain Teriyaki marinade. C and I have used this for a lot of other dishes and it is really good with salmon. As for the salmon itself, I cooked it the same way I cooked the trout: by braising. I tried simply searing salmon and baking it in the past. But braising locks in the moisture and you can check it often to see if it’s cooked. It also takes a lot less time than baking.

Instead of picking up the usual large bell peppers, I got a bag of cute little ones in ShopRite. I like it so much more than the big ones. There are no or very little seeds and you can stuff it with all sorts of filling. In this case, I used mozzarella cheese as the peppers would only serve as a side dish to the already sizeable salmon. Velveeta is also an excellent alternative.

Served with our favorite merlot of the moment — Vendange — the meal was absolutely perfect. At least according to my husband. He’s being really nice; it’s our half-year wedding anniversary after all. 🙂

Teriyaki Salmon

2 large salmon steaks
1/2 cup of teriyaki marinade
8 sage leaves

In a bowl, pour the marinade over the salmon. Make sure that it covers every surface of the salmon. Cover the bowl and keep it in the fridge for at least an hour.

Preheat a skillet over high heat. Place the salmon in the skillet, marinade and all, and sear for a minute. Place two sage leaves over each steak. Cover and lower the temperature to a simmer. After 15 minutes, lift the lid and carefully flip each steak. Place the rest of the sage leaves over the fish, cover, and cook for an additional 10 minutes.

The fish will be very soft and flaky so take extra care while transferring each steak to a plate. Serve with the cheesy peppers.


Cheesy Peppers

6 small bell peppers, red or yellow
a handful of grated mozzarella cheese
2 small sprigs of oregano, minced

Slice the tops off each pepper and take out any seeds from inside.  Combine the cheese with the minced oregano and stuff it in each pepper. Wrap all six vertically in foil to avoid the cheese dripping off while cooking.

Boil half a cup of water in a small pan. Put the foil-wrapped cheese in and cover. Simmer for 15 minutes.

Unwrap the foil and let the melted cheese settle before serving.

[print recipe]


One response to “Teriyaki Salmon with Cheesy Peppers

  1. Pingback: Barbecued Pork Spareribs « The Virgin Stove

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