The Virgin Stove

Making everything for the first time

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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. 🙂

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