Salmon with ginger and molasses teriyaki

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe Mari Loewen, Photography Ross Cornish

This recipe is divine. The teriyaki covers the salmon in such a delicate and lovely way. And this is your easiest recipe to make.

Serve with a Jasmine rice, I suggest Rooster brand, and prepare according to package directions. 

Ingredients

4 6-ounce salmon fillets, skin on

1 cup Tamari soy sauce

½ cup brown sugar

3 tablespoons molasses

1 tablespoon sesame oil

6 cloves garlic, minced

¼ cup fresh ginger, minced

¼ cup sesame seeds, toasted

2 cups Jasmine rice (we suggest Rooster brand)

Preparation

Prepare rice according to package directions.

Meanwhile, preheat oven to 400°. Combine soy sauce, brown sugar, molasses, sesame oil, garlic, and ginger in a saucepan. Bring to a boil and simmer for 5 minutes. Place salmon fillets skin side down on a baking sheet lined with parchment paper. Pour sauce over salmon and bake for 10 minutes. Slightly roast sesame seeds in pan and sprinkle tops of salmon before serving. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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