Miya's Kitchen: Teriyaki Salmon Notes

By Miya Kusumoto / Photography By Miya Kusumoto | March 31, 2017
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Teriyaki Salmon ingredients
Make Teriyaki Tuesday a new tradition and start with this dish!

Twelve-year-old Miya was the pickiest. She was the first to share her hatred of ketchup and her disgust with anything green. It goes without saying that a life filled with salad, roasted veggies and anything even remotely healthy was a long way away. Bless my poor parents. My mom did figure out the trick to convince me to eat my broccoli though: Teriyaki Tuesday.

Before Taco Tuesday became a thing, I knew Tuesdays to mean teriyaki steak, a heaping scoop of sushi rice, a generous pour of teriyaki sauce, and… a little bit of broccoli on the side. We had this meal every Tuesday for at least a year. No Joke. My Mom’s Ohitsu (a Japanese Rice Cooker – usually made out of cypress) got a lot of action that year. After week 53, my sisters and I convinced my mom that we would eat our broccoli with something other than teriyaki sauce and thus, Taco Tuesday was born (just kidding).

Twelve years have gone by, and a lot has changed. I like broccoli, I like salad and I am no longer a picky child! Hooray! Teriyaki Tuesday has remained a staple in my house – with only a few minor upgrades. Swap the steak for salmon, add a side salad and you’re set for Teriyaki Tuesday. The salmon is quick and easy to make on a weeknight and can be prepared whichever way you like best.

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/eat/miyas-kitchen-teriyaki-salmon-notes
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