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TCP Kitchen

Trolling for Options

Scale back on your usual holiday fare and turn to the sea for a change

There’s plenty of turkey talk in November, so we decided to switch things up and focus on seafood. Seafood is protein-packed and relatively simple to prepare—and it lightens up richer holiday menus. We received a wide range of wonderful recipes ranging from simple weeknight fare to holiday appetizers. We published the top scorers here and posted the others at texascooppower.com. And here’s another recipe I’d like to share with you: The fish in this recipe is salmon, but you can use this quick glaze with your favorite catch and adjust the broiling time accordingly. Using a meat thermometer is the best way to ensure that your fish is done, but there’s a range for the perfect temperature. I go with 135 to 140 degrees for salmon, but other sources recommend as low as 125. Salmon is done when it’s opaque and flakes off the fork. 

Teriyaki Glazed Broiled Salmon

4 salmon fillets (5 ounces each), with skin
1/4 cup reduced-sodium soy sauce
1 tablespoon Asian sesame oil
4 teaspoons seasoned rice vinegar
4 teaspoons honey or agave nectar
1 tablespoon chopped fresh ginger root
1 teaspoon cornstarch
1 tablespoon minced green onion
1 large garlic clove, minced
1/4 teaspoon ground black pepper

  • In a small bowl, mix together all ingredients except the salmon. Grease the rack of a broiler pan. If desired, line the bottom with foil for easy cleanup. Position your pan so that the fish sits about 6 inches from the broiler element. If you’re not used to broiling, you may want to measure with a ruler before you preheat the broiler. Preheat the broiler using the full broil setting.
  • Set the salmon steaks skin-side down on the greased broiler pan and brush steaks generously with half the sauce. Broil salmon for about 4 minutes. Turn the salmon over and broil for another 3 minutes. At this point, you may want to loosen or remove the skin. Turn the salmon one more time and brush top with all the remaining sauce. Broil for another 2 minutes or until fish is flaky. Test for doneness with a meat thermometer if desired.

Servings: 4. Serving size: 1 fillet. Per serving: 272 calories, 31.53 g protein, 10.28 g fat, 10.08 g carbohydrates, 0.70 g dietary fiber, 1,172 mg sodium, 6.53 g sugars, 55 mg cholesterol