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Recipe: Chilled Teriyaki-Glazed Salmon (make ahead, serves 2)

Main Dishes - Fish, Shellfish
CHILLED TERIYAKI-GLAZED SALMON

2 (6- to 8-ounces each) skin-on salmon fillets (pin bones removed), preferably at room temperature
3 tablespoons canola oil, divided use
Finely grated zest from 1 large lime (about 1 1/2 teaspoons)
1 tablespoon store-bought teriyaki sauce

Rub the salmon with 1 tablespoon of the oil and the lime zest. Cover loosely and refrigerate for at least 1 hour and up to 3 hours.

WHEN READY TO COOK:
Preheat the oven to 350 degrees F.

Heat the remaining 2 tablespoons of oil in a medium ovenproof skillet over high heat. Carefully place each fillet skin side up (start near you and end farther away from you) in the skillet. Cook for about 2 minutes or until they are browned on the bottom, then carefully turn over.

Brush the tops of the fillets with the teriyaki sauce, then transfer the skillet to the oven and bake for 3 to 5 minutes or until the fish is slightly firm and opaque in the middle.

Transfer to a plate to cool to room temperature, then cover and refrigerate until well chilled (at least 30 to 45 minutes).

Before serving, discard the skin, if still attached.

Makes 2 servings
Source: Carla Hall of Alchemy Catering in Wheaton, MD to The Washington Post, July 23, 2000
MsgID: 161365
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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