However, I need to be very creative to get Jim to eat it.
He loves this teriyaki salmon.
The fishiness of the salmon seems to be completely cut by the sour rice vinegar and the sweet apple juice.
Your run of the mill bottled teriyaki sauce is probably all sugar.
What I love about this is that it's not sickeningly sweet.
I serve it with simple sesame noodles mixed with carrot, green onion and cucumber.
Teriyaki Salmon with Sesame Noodles
(Fish is from: Not Your Mother's Weeknight Cooking/
the noodles are adapted from thekitchn.com)
One 2 inch piece fresh ginger, peeled and cut in pieces
2 garlic cloves
1 can frozen sugar-free apple juice concentrate (I use NoName)
1/2 C low sodium soy sauce or shoyu sauce
3 Tbsp rice vinegar
1/2 C chopped green onion
4 -6 1 inch thick salmon filets
2 bundles soba noodles
2-3 carrots cut into match sticks (you could grate it too, just dont bother blanching if you do)
1/2 cucumber, in thin rounds or long ribbons
2 green onions, thinly sliced
1 Tbsp sesame oil
1 1/2 Tbsp soy sauce
1/2 Tbsp honey (optional)
2 Tbsp rice wine vinegar
a few dashes hot sauce
For the fish:
Place fish in a 9x13inch baking dish.
Preheat oven to 350.
In a food processor, whiz until garlic and ginger are very finely chopped.
Add apple juice concentrate, soy and vinegar. Whiz again.
Stir in onion.
Pour over fish. Cover with plastic and refrigerate 30mins.
Bake fish 10-15 minutes or until fish is firm.
For the noodles:
Boil noodles 6 minutes and then drain and rinse with cold water.
Pour noodles into a large bowl.
Blanch carrots in a little boiling water for 1 minute. Add to noodles with cucumber and onion.
In a small bowl, whisk together sesame oil, vinegar, honey, soy and hot sauce.
Pour over noodles, cover with plastic and reserve until fish is ready.
Room temperature noodles are fine.
Serve Noodles topped with fish, teriyaki sauce and a few more bits of green onion.