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. 🙂

Baked Salmon with Caramelized Onions

I did say that I will try a different recipe for salmon. After my previous try, I decided that I didn’t want to just sear the salmon. It was tasty but I didn’t like the slightly uncooked center; because I seared it for less than the recommended time, I had to cut and reheat it just so I can eat it. Because salmon is an oilier fish compared to the white stuff that I’m used to eating, I baked it this time.

If the previous recipe was sweet, then this one was slightly spicy. I’ve always liked onions and I was attracted to the recipe when I first encountered it. So I made it simpler and easier to cook for those who don’t have a lot of time to prepare.

Served it with your side dish of choice. I don’t really like salads because I prefer my vegetables cooked so I served the salmon with a bowl of zucchini rice. Recipe after the jump.

Sesame Pan Seared Salmon with Tomato Egg Pasta

This marks two firsts for me: cooking salmon and pan searing. I didn’t even know what pan searing meant until I was in my twenties. *facepalms*

I bought a nice Norwegian salmon fillet and I was determined to eat it soon. I didn’t want to ruin it so I tried to look for a recipe that could be a base for what I had in mind.

This is one of the days when I wish I have wine. But this is a non-alcoholic country so we just have to make do with non-alcoholic alternatives and all I had in the fridge was sparkling grape juice. Oh well.

I learned quite a bit from this first effort. If you’re finicky about not eating raw fish but don’t like to eat dried tasteless fish meat, then cut the fillet in two before searing. Some recipes recommend searing for two minutes on each side but I found that it isn’t enough so it’s better to do it a bit longer.

I served the fish with a side of pasta in tomato and egg.

Was the dish bad? Not at all! I liked it. But I would love to try changing it a bit and experimenting more so I can get the hang of cooking salmon. Recipe after the jump.