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Jen

Posted on

28 December 2015

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Two-Step Teriyaki (here with salmon)

Oh, my friends. My friends! (Especially you, Jenna and Ally!) I’ve been sitting on this recipe long enough. Some of you have been nagging me to post it for more than a year. Behold the two-step teriyaki: Step 1, marinate. Step 2, bake. ‘Tis all. I’ve done this with salmon (which I maintain is the absolute best vehicle for this homemade sauce), but you can do it with tofu, chicken, or presumably anything else. I think I originally got the idea for this from my friend Gill, who got it from her dad. Thanks, Gill and Gill’s dad!

Two-Step Teriyaki Salmon on PhD Kitchen!

A little garlic never hurt anyone.

Marination… mmm…

Spooning

Lookin’ good out of the oven!

Goes really well with coconut rice and sauteed veggies.

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Posted by

Jen

Posted on

30 January 2014

Posted under

Asian, Fish

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Sweet Miso Salmon

New to East Asian cooking? Miso is a great way to get started! This simple glaze has only two ingredients. Here I’ve put it on salmon and baked the fish, but you can put it on almost anything and fry, dip, or simmer.

Sweet Miso Salmon

Miso paste and maple syrup in the bowl!

Mix the sauce…

Arrange your fish and green of your choice on a sheet of aluminum foil.

Roll up the edges to create a foil packet…

…and close it all the way.

Fresh out of the oven!

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Posted by

Jen

Posted on

11 August 2013

Posted under

Dips & Spreads, Fish, Fruit in My Dinner

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JVRP Salmon (Salmon with Pesto, Sundried Tomato Paste, and Lemon)

My terrible photos really do not do this one justice! This is my recipe for JVRP Salmon, named for the excavation where I first made this dish. I was looking for something to make for a potluck, but only had access to a barbecue and a small electric hob. Knowing that most people would make meat on the grill, I decided to go for fish, and make use of the magic that is aluminum foil. This dish can be made very quickly if you’re short on time, but two of the more complicated ingredients can be made from scratch, if you are looking to make the whole thing a bit more involved.

Raw goodies in the pan

After the initial covered cook

Stir it around and let it continue to cook

JVRP Salmon

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Posted by

Jen

Posted on

8 August 2013

Posted under

Easy Lunches, Fish

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Salmon with Sweet Leeks

I recently found myself with an abundance of leeks. My original goal was to simply make sure I didn’t waste them, but I soon spent the better part of my afternoon making leek things. Here is how I incorporated them into my lunch–I’d never made anything like this before, so I just twirled my spice rack around and went with it. And it worked!