Two meals for this week.

Cook time

10 mins

Total time

15 mins

Teriyaki salmon

Author: Namiko Chen

Ingredients

• 2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
• Salt
• Freshly ground black pepper
• 1 Tbsp. flour (* see the note below for why using flour)
• ½ Tbsp. olive oil
• 1 Tbsp. butter
• 1 Tbsp. sake (or dry sherry)

Seasonings

• 1 Tbsp. sake (or dry sherry)
• 1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
• 1 Tbsp. sugar
• 2 Tbsp. soy sauce
  

Instructions

1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
   
2. Sprinkle ½ Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
   
3. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.
   
4. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
   
5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
   
6. Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
   
7. When the sauce thickens, turn off the heat. Plate the salmon e on warmed plate and serve immediately.
   

From justonecookbook.com

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Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Serves: 6

Ingredients

• 2 pounds Pork tenderloin
• 1 teaspoon Ground sage
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 clove Garlic; crushed
• ½ cup Water
• ½ cup Brown sugar
• 1 tablespoon Cornstarch
• ¼ cup Balsamic Vinegar
• ½ cup Water
• 2 tablespoons Soy sauce

Instructions

1. Mix together the seasonings: sage, salt, pepper and garlic.
2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
3. Cook on low for 6-8 hours.
4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
5. Heat over medium and stir until mixture thickens, about 4 minutes.
6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
7. Serve with remaining glaze on the side.

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