Teriyaki salmon, basmati rice and Brussels sprouts

I haven't had salmon in the longest time. So long, in fact, that I almost forgot how much I love it when it's cooked just right. My favorite way to prepare a fresh piece of salmon is with a little Asian culinary inspiration.

What you need:
Salmon
Teriyaki marinade
Soy sauce
Minced ginger*
Minced garlic*
*I like to cheat and use ginger paste and pre-minced garlic

What you do:
This meal needs adequate time for the salmon to marinate in the sauce mixture - at least two hours is recommended. It's quick enough to prepare though that you can put it together in the morning before work, store it in the fridge, and have a well marinated salmon steak ready to cook when you get home from work.

- In a ziplock bag or a food storage container, mix the soy sauce, teriyaki marinade, minced ginger and minced garlic (the measurements are never exact for me, and vary based on the size of the piece of salmon I have). If you are marinating the salmon in a food storage container, place the fish in the container with the skin side up. Cover the container or seal the bag, and place in the fridge until ready to cook.

- To cook the salmon, I came across a great method in a Pioneer Woman post. She references the cookbook Perfect One-Dish Dinners by Pam Anderson (no, not that Pam Anderson). Place the salmon on a baking sheet (I cover my baking sheet with foil to save the scrubbing later) and put it in the cold oven. Set the temperature to 400 degrees, and then set a timer for 25 minutes. After the timer goes off, you should have perfectly cooked salmon!

Brussels Sprouts: Wash, cut off the stem end and cut in half. Toss with olive oil, sea salt and garlic powder, then spread onto a baking sheet. Roast at 350 degrees for about 20 minutes. Put under the broiler for a minute or two to get extra crispy.

Basmati Rice: Toast dry rice in a pot for about four minutes, watching carefully that the rice doesn't burn (toasting opens the pores in the rice grains). Add water (2:1 water to rice) and boil uncovered for one to two minutes. Cover and lower the heat. Once all the water boils out, fluff with a fork and serve.