This recipe is virtually idiot proof… just make sure you don’t touch the stove!
A chunk of fish (dealer’s choice. I prefer skinless Alaskan salmon)
Vegetables (dealer’s choice)
Salt and Pepper
Take a large enough piece of aluminum foil and curl it together to make a pouch.
Drizzle the olive oil in the foil to help keep the fish from sticking.
Place the chunk of fish inside the foil. If there is skin on one side of your fish, place the chunk skin side down. Optionally, you could marinate your fish in a variety of sauces for an hour prior to cooking.
Scatter the vegetables in the pouch followed by a pinch of salt and pepper.
Close the pouch making sure there are no openings.
Put the pouch in a frying pan and cook on medium heat for ten minutes.
Carefully open and remove the food from the pouch, avoiding any plumes of steam.
With the various combinations you could create using this recipe, I thought it would be fun to share with you what I ended up making. This is skinless Alaskan salmon that I marinated for several minutes in teriyaki sauce with sliced mushrooms. It held a little of the marinade’s flavor but not much since I only let it sit for a few minutes, fortunately the mushrooms soaked up what ran off the cooking fish. Flaky and delicious in 10 minutes! Get creative when trying this dish at home and post your results in the comments!
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One of my favorite things to cook is chicken. While I have a recipe for every poultry fueled occasion, it’s teriyaki I go back to most often. This is a quick and easy recipe you can make at home any time!
–4 to 12 pieces of chicken (dealer’s choice)
–4 to 6 cloves of garlic
Before you do anything… brine your chicken! I don’t know the true science behind it but I’ve watched enough cooking shows to know you brine your chicken (and some sea foods) in a bucket of salted water for an hour at the very least.
After the brine process, remove the chicken from the water and dry with paper towels. Line the chicken in a large baking pan (glass preferred). Set aside.
Chop or dice the cloves of garlic, putting all of the chunks in a bowl.
Add teriyaki sauce to the contents of the bowl and stir. Let the sauce meld for five minutes before pouring all over the chicken.
Wrap the baking pan with saran wrap and refrigerate for three to six hours. For best results, marinate in the fridge for twelve to twenty-four hours.
Set your oven to 350 degrees. Place the chicken on an aluminum foil covered baking sheet before putting in the oven.
Cook for one hour. Your chicken should come out plump and full of flavor.