Baked Teriyaki Salmon and Eggplant: #84 of 1000 Sustainable Food Experiments

I love anything teriyaki, and when the youngest kids are not with us we can venture into acquired tastes like eggplant and salmon, with cabbage-mashed-potatoes on the side. This was a very healing and comforting dinner, without too much prep work. 

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($13 total)

1 lb salmon fillet – $9.59
1 eggplant – $1.39
1/2 bottle Soyaki or teriyaki sauce – $1.85

Directions

1. Pour the teriyaki sauce over the salmon and eggplant, and if you have time, cover and marinate in the fridge for about half an hour or more. Pull the eggplant out of the marinade and bake at 425F for 10 minutes, since the eggplant needs about twice as long in the oven as the salmon. Then pull the salmon out of the marinade, drop the temperature to 400F, and add the salmon to the eggplant baking sheet for 12 minutes more. Make sure to save the marinade for step 2!

2. While things are baking, heat the remaining marinade in a small pot, stirring frequently, to thicken it up into a nice teriyaki glaze.

3. Remove the eggplant and salmon from the oven, cut off individual-sized pieces, and serve with the teriyaki glaze drizzled over top. We also made mashed potatoes with cabbage to go with it.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 1 = wowzers (salmon from Norway)
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 15/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Salmon Donburi Rice Bowl: #62 of 1000 Sustainable Food Experiments

My kids love Japanese food. Sushi, chicken teriyaki, bento boxes, rice bowls, you name it. The rice bowl (also knows as donburi) is actually very versatile – you put rice at the bottom, and whatever protein and vegetables you like on top. Here we grilled some marinated salmon and paired it with teriyaki greens.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($15 total)

1 lb salmon fillet – $10.59
2 cups dry rice + 4 cups water – $0.71
1 bag mixed power greens (baby kale, chard, spinach) – $1.99
1/2 bottle teriyaki or Island Soyaki sauce – $1.85
Salt and pepper to taste

Directions

1. Marinate the salmon fillet, skin side up, in half of the teriyaki sauce. Cover and put in the fridge for at least 1 hour to let it soak in. 

2. In a medium pot, mix the rice and water and bring to a boil, then lower to minimum heat for 15-20 minutes to let the rice soak up the water. Chop up the greens and stirfry them over medium-high heat covered in the other half of the teriyaki sauce. Stir and cook until wilted and bright green.

3. Grill the salmon on a barbecue or grill (or frying pan) just until it starts to flake apart with a fork and isn’t raw in the middle. Serve over the rice with greens on the side.

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 1 = wowzers (salmon from Norway!)
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 14/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!