About Last Night

There's something about me being on vacation and escaping the big city that invokes clean air and clean eating. I promised myself that on this vacation I would be the best me yet! So last night after arriving in our quiet little enclave of Newport, Rhode Island, we arrived ravenous. We were eager to unpack, get ready and escape to our little favorite restaurant, Salvation Cafe.

Salvation Cafe offers an eclectic twist on fresh ingredients. I opted for the fresh Teriyaki Salmon with a lemon ginger jasmine rice with a farm-to-table sauteed baby spinach. It was impressive and I wanted to share the recipe for you to try at home.

Teriyaki Salmon

• 4 (6 oz) salmon fillets

• 2 green onions, chopped

• 1/2 cup low sodium soy sauce

• 1/2 cup water, divided

• 1 Tbsp packed light-brown sugar

• 3 Tbsp honey

• 3 medium cloves garlic minced

• 1 Tbsp finely chopped fresh ginger

• 1 1/2 Tbsp fresh lemon juice

Directions

• In a small saucepan whisk together low-sodium soy sauce, the water, the brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes. Remove from heat and allow to cool slightly. Meanwhile preheat oven to 400 degrees and spray a non-stick (never Teflon but either an enameled cast iron or Pyrex) baking dish with cooking spray.

• Set aside about 1/4 cup of the teriyaki sauce. Place salmon in baking dish then brush tops with plenty of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 13 - 17 minutes until salmon has cooked through (cooked time will vary depending on thickness of salmon). Serve warm topped with reserved teriyaki sauce if desired and chopped green onions.

#Recipe #TeriyakiSalmon