Booth Bay Dinner Theatre & Movie

After a weekend of eating mostly red meat, we thought fish would be a good option today. Having been a while since we tried anything Japanese, teriyaki salmon sounded good since we enjoyed it last time we cooked it. This time we followed a recipe in a Japanese cookbook though rather than one off the web, was closer to the traditional style and involved marinating the fish in the sauce before cooking it and then also glazing with it later, rather than simply putting it on after cooking.

It turned out really well, with the lovely sweet, salty and savoury teriyaki glaze complementing the salmon. We served it with some noodles, bean sprouts and pak choi – of those, only the bean sprouts were in the recipe, but it all went well together.