This teriyaki salmon is delicately crispy on the outside and tender on the inside! A tasty Japanese inspired seafood dish with a teriyaki marinade recipe that will leave taste-buds yearning for more sauce!
This is a sponsored post brought to you by Fishpeopleseafood. It is written by me and all opinions are my own.
It just so happens that wild salmon is one of Chase and my favorite foods! Actually anything seafood is my favorite these days! Thanks to salmon being high in protein and omega-3 fatty acids, it is especially beneficial in obtaining that gorgeous glowing skin we all want. Plus it aids in lowering bad cholesterol! Really GOOD seafood is sometimes hard to come by unless you live right by the water where you can purchase sustainable seafood direct from the fishermen or fresh fish markets. We live right by the ocean but for convenience I always like to grab a bag or box of frozen wild caught salmon, cod, rockfish, tuna or scallops from the grocery store.
Fishpeople Seafood has some of the best frozen seafood that can be picked up the local market! Their seafood is blast frozen, which means it’s frozen right after it’s caught and is fresher tasting than much of the seafood in the ‘fresh case'. They are based out of Portland, Oregon and have a rock star website to educate consumers about sustainable seafood. They only catch fish that is rated as “Best Choice” by the Monterrey Bay Aquarium’s Seafood Watch program. What is really cool is they don’t just offer the most delicious frozen filets, they also offer hearty soups, bisques, chowders and entrée starters too! Guess what else… you can even trace where your fish has come and gone! Just put the code listed on the back of the package right on their website to see!
I purchase their frozen seafood at our nearby Walmart, but visit their store locator page to see where can buy closest to your location.
Last week my littlest was sick so we skipped our morning gym routine (to keep our germs all to ourselves). Instead we went to the beach for stroller walks to enjoy the beautiful ocean view. The little nugget knows what he likes because if I tried to go for a neighborhood walk he would scream “Beach, Beach, Water, Ocean!” I have a serious beach baby on my hands just like his mama! Then came this week when of course there are tons of work deadlines due and my 5 year old got the nasty little cold. He has been home from school getting lots of snuggles and I have gotten nothing (other than enjoying my family) done.
Needless to say it has been a little bit tricky trying to get together homemade meals with two sick little boys at home. Oh yea, and our dishwasher was broken for a week. That is fun.
Then came Tuesday and Chase insisted that he is still sick so I told him he has to help me work then if he is not going to school. Work entailed getting a few groceries from the store to make this teriyaki salmon with spicy chickpea sweet potato puree that I have been dying to post! He actually had a blast with this because he just loves fish so much! He will even eat Lox, which is a salmon fillet that has been cured. I was surprised that he liked the texture but he does, plain not even on a bagel with cream cheese. Because he was such a great help, I gave him a few choices of fish recipes that we could make:
- Shrimp Enchilada Bake
- Lemony White Fish Baked with Grilled Persimmons Over Quinoa
- Southwestern Shrimp Stuffed Sweet Peppers
- Smoked Salmon with Sweet Potato Purée or Teriyaki Salmon with Wilted Baby Kale
- Crab Cakes Baked In A Muffin Pan
Since salmon is Chase’s favorite he chose to make a salmon dish! What better way to make salmon than to crisp the outside and bite into a savory mouthwatering fish fillet that flake in your mouth!
Right when we came home from the store we whipped up this recipe! I have made it a few times in the past so I’ve got it dialed in, yet I always make it late at night, too late to capture pictures… Whaaa, Whaa.
How To Make Teriyaki Marinade and Baked Salmon
- Start of by making the marinade. Add all the marinade ingredients to a small bowl and whisk together.
- In a casserole dish place the salmon filet's and top with the teriyaki marinade. Cover and set in the refrigerator. Let the salmon filet's marinate for about 30-45 minutes before cooking.
- While the salmon is marinating, make the chickpea sweet potato puree.
- First peel the sweet potatoes and dice into chunks. Then roast the sweet potatoes and chickpeas to pull out a natural sweet flavor from them. Once roasted puree and add spices and cream.
- When the fish is finished marinating and the sweet potatoes are done, sear the fish on the stove-top on high heat before baking. This will seal in the flavorful juices and teriyaki flavors.
The Secret To Delicious Fish Recipes
- Make sure to get the freshest fish possible. Even if frozen, make sure you know the manufacturer and that it comes direct from the fishermen, to the freezer, to shipment. If fish is smelling fishy then something is “fishy” about it, and it won’t be very tasty.
- Do not overcook fish. I repeat, Do Not Overcook Fish! It will get rubbery and tough, especially shellfish like lobster, crab meat and shrimp.
- If the fish has flesh, sear or grill it starting with the flesh side up (this keeps the fats in and makes it more moist).
Health Benefits of Salmon and Sweet Potatoes
- Salmon is high in protein and Omega-3 fish oil. Get that glowing skin you have always wanted! Get that cholesterol down by eating with fiber rich foods! The proteins from salmon are easily absorbed into the body, and especially good to eat after a workout for muscle repair.
- This Teriyaki sauce recipe has ginger. Ginger contains Gingerol, which is good for relieving muscle pain, nausea, aiding in digestion and helps to fight the flu and common cold.
- Sweet potatoes have over 400% of your daily needed vitamin A, as well as tons of fiber and potassium.
- Consuming fruits and vegetables that are high in fiber can greatly help to decrease bad cholesterol and chance of disease. Perfect to pair up with teriyaki salmon!
Head on over and give Fishpeople seafood a try, you will not be disappointing! Show them some love by following them on Facebook, Twitter and Instagram too! Thank you Fishpeople for providing the juciest seafood for our fish dinner!
Teriyaki Salmon With Spicy Chickpea Sweet Potato Puree
- 2- 6 ounce Wild Salmon Fillets
- 1 teaspoon of sesame oil
- 1/3 cup mirin Japanese sweet rice wine
- 1/2 cup gluten-free soy sauce or coconut aminos
- 1/2 teaspoon ginger
- 3 garlic cloves minced
- 2 Tablespoons of maple syrup
- 3 cups of sweet potatoes peeled and cubed
- 1 cup cooked garbanzo beans rinsed
- 1 Tablespoon of fresh cilantro chopped (plus more for garnish)
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Himalayan salt
- freshly grated black pepper
- 2 cups of baby kale
- 1 lime or lemon
- Marinate the salmon:
- In a large baggie with a seal combine salmon fillets, mirin, soy sauce, 1/4 teaspoon of ginger, garlic cloves, and maple syrup. Seal closed and put in the refrigerator for 30-45 minutes.
- Make the chickpea and sweet potato puree:
- Microwave the sweet potato chunks on high for about 5-8 minutes until soft. In a food processor puree the sweet potato, garbanzo beans, cilantro, cumin, onion powder, paprika, cayenne pepper, salt and 1/4 teaspoon of ginger. Puree until smooth.
- Cook the fish:
- Heat a large skillet over high heat and add 1 teaspoon of sesame seed oil and 1 Tablespoon of the marinade. If the fish has flesh, sear it starting with the flesh side up (this keeps the fats in and makes it more moist). Sear the fish for 30 seconds on one side, turning once and repeating 30 seconds on the other side. Once seared turn down the heat to medium-low and cook each side for about 3-4 minutes or until the fish is flaky in the center. Remove the fish from the heat.
- Pour the remaining marinade in the hot pan and heat for 1 minute. Turn off the heat and gently add the baby kale, toss once or twice to wilt slightly (do not cook). Remove the kale from the pan. Layer a serving plate with the kale, spicy chickpea sweet potato puree and salmon. Garnish with freshly ground pepper, cilantro and a squeeze of lime or lemon juice.
Disclosure: I received products and/or payment in exchange for writing a review and recipe. All opinions stated are written in my own words and I only promote products I love and support!