Thursday, January 8, 2015

Cooking Brown Sugar Teriyaki Salmon and Asian Mixed Vegetables on Fox59



The very first recipe I ever posted on my blog was Brown Sugar Teriyaki Salmon. And this recipe is still one of my favorite and most popular recipes today!

First of all it requires ZERO cleanup. That's because it is cooked in an aluminum foil packet. So when the salmon is ready, you just serve it up and throw away the aluminum foil. You don't need to scrub any baking dishes or pans.

Cooking salmon this way is also great because you get very consistent results. The foil conducts heat well and traps steam for fast, even cooking. The salmon turns out perfectly every single time!

On Wednesday, I got to show off this recipe on Fox59! I also made Asian-mixed vegetables to go with the salmon. Before I put the salmon in the marinade, I reserved some of the marinade in a little bowl for the vegetables. When it was time to make the meal, I made the vegetables the exact same way that I made the salmon. I put a cup of vegetables in the center of the strip of aluminum foil, spooned some of the marinade on top, and folded it up to make an aluminum foil packet. The vegetables steamed to perfection in the foil packet, just like the salmon.

I hope you try this recipe, and thank you for your continued support of Kylee's Kitchen!


Brown Sugar Teriyaki Salmon with Asian-Mixed Vegetables
Printable Recipe

INGREDIENTS

  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 4 (6 ounce) salmon filets​
  • Vegetable medley (I used 1 large carrot, 1 head of broccoli, 1 sweet onion, and 15 ounces of sugar snap peas)


DIRECTIONS

  1. Pour soy sauce, brown sugar, water, olive oil, and garlic powder in a bowl and stir to combine.
  2. Pour that mixture into a gallon-size Ziploc bag, reserving one cup in a small bowl to use for your vegetables later.
  3. Place the salmon in the bag, seal it, and turn it so the meaty side of the salmon is soaking in the mixture
  4. Refrigerate the bag and let the salmon marinate for a minimum of 45 minutes to a maximum of about 4 hours.
  5. After marinating, preheat the oven to 425 degrees Fahrenheit
  6. Take a big sheet of aluminum foil and fold it so it forms a little packet. Make an aluminum foil packet for each individual salmon filet.
  7. Spray the aluminum foil packet with cooking spray
  8. Put one filet in one foil packet. Do the same for each filet.
  9. Now, take a sheet of aluminum foil and put about a cup of your vegetable medley in the center. 
  10. Spoon about 4 spoonfuls of the reserved marinade on top of the vegetables. Fold up the aluminum foil to make another aluminum foil packet. Do that for as many cups of vegetables as you have.
  11. Put the foil packets on a baking sheet to give the foil packets a sturdier foundation
  12. Bake the salmon and vegetables for about 15 minutes.
  13. The salmon is done when it is pale pink and flakes easily


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