Chocolate Teriyaki Salmon

Today, our daughter Lauren is coming to visit.  She doesn’t eat a lot of meat, but loves fish.  I am making  Salmon using one of my favourite balsamic vinegar from my area.  This chocolate teriyaki salmon infuses the flavours of the east and west.  Teriyaki is a glaze that is especially good on fish.

I am using Chocolate Balsamic Vinegar sold by Sun Rise Farms in Kingsville, Ontario.  For more information on this product and where to buy it go to http://www.olivemeco.com/

Salmon  is found anywhere; Super Store here in Leamington is a good choice. I have also used Arctic Char for this recipe. 

gather Your ingredients for the sauce. 

Generously salt and pepper the fish. 

I pour the sauce over the salmon.  I turn and coat each side.  Then, I cover it with plastic wrap and put it into the refrigerator for at least 2 hours.  

Add some toasted sesame seeds to the  Chocolate Balsamic Salmon. Place it on Parchment paper and it is ready for the oven.

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Chocolate Teriyaki Salmon

This chocolate teriyaki salmon infuses the flavours of the east and west. 

Course Main Course

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Author Renata Solski

Ingredients

• 3 pieces skinless Salmon fillets
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp chocolate balsamic vinegar
• 2 tbsp soy sauce
• 1/2 tsp grated ginger
• 1 large clove grated garllic
• 1 tbsp sesame seeds
• Olive oil for drizzling

Instructions

1. Salt and pepper the salmon.

   Mix the remaining ingredients.

   Pour over the salmon.

   Coat the portions by turning over.

   Cover and place in the refrigerator for at least 2 hours.

   Preheat oven to 400 degrees F.

   Place the salmon on a parchment lined pan.

   Cook for 12-15 minutes.

   Remove from oven and dress with toasted sesame seeds and fresh parsley.

   Drizzle with Olive Oil.

Served here with Eggplant Pepper Medley, Garlic Shrimp and zucchini fritters.