1/4 cup chicken broth
1/4 cup rice wine or dry white
2 tbsp sugar
2 tbsp grated gingerroot
2 tbsp low sodium soy sauce
4 (4 oz.) salmon fillets
1 skinned
Directions
Combine First 5 Ingredients in A Small Saucepan. Bring To A Boil &
Cook Over Medium High Heat 5 Min. OR Until Slightly Thickened,
Stirring Occasionally. Strain & Discard Gingerroot. Let Cool. Brush
Both Sides Of Fillets With Soy Sauce. Place Fillets On A Rack Coated
With Cokoing Spray. Place Rack On A Broiler Pan. Broil 4 To 5 Inches
From Heat 3 Min. Turn Over And Baste With Soy Sauce Mixture. Broil An
Additional 2 Min. OR Until Fish Flakes Easily. Baste With Soy
Mixture. About 223 Cal. Per 3 Oz. Serving. Fat 7.8 Chol. 48.
Servings: 4 servings
Broiled Salmon Teriyaki Recipe brought to you by Recipe Ideas
Categories: Fish; Grilling; Salmon; Seafood
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into distant history, in fact as far as the early Egyptians, and possibly even further. However, sadly, these ancient cook books were just primitive hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to food historians are a few stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals were separated into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the ancient Romans were skilled in the use of many spices, including a few you will know such as basil, rue and dill. During the following few centuries, the wealthy families of the West strove to offer the most extravagent banquests, and consequentially chefs and their recipe collections could command a high salary. Even so, it was during the 19th century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Broiled Salmon Teriyaki recipe.
