The summer before last, we made a detour through Atlanta, GA on our way to from the beach Gatlinburg, TN. We were on our way to see friends in TN and I made a slight detour (without informing my husband of my plans LOL) to the American Girl Store. Had I told him, he would've never agreed so...yea, I didn't tell him. What? I wasn't hurting anyone (though my husband and son may not have agreed as they were "tortured" to sit in this over-the-top decorated pink restaurant surrounded by little girls with their adorable dolls) and my daughter was super thrilled to see the American Girl store for the first time. She was, after all, in little girl heaven. Aside from the slanted-eyed look, I received from the men in the party, we ended up enjoying an excellent meal that night in lovely atmosphere. My husband and I both ordered the salmon dish that was available at that time. I'm not a "fish" person - I barely eat the stuff; however, our waitress gushed about how good it was and I was intrigued. I must admit, this was one of the best meals ever. I loved it! When we returned to the American Girl place in Washington, D.C. I was disappointed to see this dish was no longer available.
I have thought about this dish many times over the last year and tonight I decided to try my hand to recreate something similar to what we had during our visit to the American Girl Bistro in Atlanta, GA.
Here's what you'll need
Pan-Seared Teriyaki Salmon w/rice and fresh fruit salsa
1 1/2 lbs fresh salmon fillets, bones and skin removed
1 bottle your favorite teriyaki marinade/glaze (I used the Meijer store brand - it is thick like bbq sauce)
1 cup fresh pineapple, finely chopped
1/4 cup red pepper, finely chopped
1/2 cup Nappa cabbage, shredded
1/3 cup rice wine vinegar
2/3 cup water
1 tsp sugar
1/4 tsp crushed red pepper flakes
2 cups white rice
3 scallions, sliced
In a medium-size sauce pan, add 4 cups of water, 1 tsp sale, and 2 cups of white rice (not the quick cook type). Reference manufacturers recommended cooking time. While rice is cooking, slice scallions. After rice is cooked, place rice in a medium bowl and scallions. Stir to combine.
This recipe requires marinading the salmon for at least 4 hours. I actually began this process the day before and decided to marinade it overnight for a more vivid flavor.
To make the salsa, you can do this the day before also or you can prepare it that morning. Begin by prepping your fruit and vegetables.
After you have chopped and shredded your fruit and vegetables, combine in a medium size bowl with rice wine vinegar, water, sugar, and crushed red pepper flakes.
Preheat your oven to 350 degrees. Heat a cast-iron skillet and add olive oil to the pan to ensure the salmon does not stick. When the pan is sizzling hot, add the salmon.
Cook about 3 to 4 minutes. When salmon is seared, using a spatula turn each fillet. Sear the second size. Place cast-iron skillet in preheated oven and continue to cook 10 to 15 minutes.
***Please Note***Drain liquid from fruit salsa before serving.
Serve rice topped with salmon and fresh fruit salsa.