cookTeriyaki Salmon

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance. From: bonappetit.com SERVES 8

Kosher salt
1poundsalmon fillet, cut into 8 pieces
¼ cup Canal House Teriyaki Sauce (see below)

Bring 1½" water to a boil in a medium skillet. Season generously with salt; reduce heat to medium-low. Add salmon, skin side down, cover, and simmer gently until opaque throughout, 5–10 minutes. Transfer each piece to a medium bowl as finished; remove skin and pour teriyaki sauce over.

Teriyaki sauce

1 cup (packed) light brown sugar
1 cup mirin
1 cup reduced-sodium soy sauce

Bring all ingredients to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Reduce heat and gently simmer, stirring occasionally, until slightly thickened, 40–50 minutes; let cool.

DO AHEAD: Teriyaki sauce can be made 1 month ahead. Store airtight and chill.

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