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Pistachio Apricot Grilled Salmon

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plate

Yield

Makes 4 servings

kikkoman products used:

ingredients

1 lemon
1 cup salted roasted pistachio nuts, coarsely chopped
¾ cup Kikkoman® Teriyaki Takumi, Original
Four 6-oz. salmon fillets
3 tablespoons apricot preserves, melted
2 tablespoons fresh basil leaves, chopped, plus sprigs for garnish
⅓ cup salted roasted pistachio nuts, coarsely chopped

directions

  1. Grate yellow peel from lemon; set aside for glaze. Squeeze 2 tablespoons juice from lemon; stir into ¾ cup Kikkoman® Teriyaki Takumi Sauce in small bowl.
  2. Pour ⅔ cup of mixture into large plastic food storage bag. Add salmon, seal bag and marinate 30 minutes in refrigerator, turning bag over once.
  3. Meanwhile for glaze, to sauce mixture remaining in bowl add grated lemon peel, preserves and chopped basil; mix well.
  4. Drain salmon, discarding marinade; grill on medium-high heat or broil 4 minutes per side or to desired doneness, turning once.
  5. Arrange salmon on serving plates; spoon glaze over top. Sprinkle with pistachio nuts. Garnish with basil sprigs.

    Recipe submitted by Kurt W., runner up winner of the Kikkoman® Teriyaki Takumi Challenge Recipe Contest.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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