We all know that I like to cook from scratch, preservative free cooking, but sometimes I’m tired or in a hurry and need a quick fix.
There are few products that meet my criteria but one does, Soy Vay, so when they approached me a few weeks ago, I was more than happy to oblige. Soy Vay is all natural, their first ingredient is soy sauce, you can pronounce what is listed on the back of the bottle and you know what everything is on their ingredient list! I don’t think you can say the same thing about other bottled marinades and sauces.
The original plan was to create a recipe for Rosh Hashanah, but unfortunately the package was damaged in transit (I never trusted our mail service), so it was sent back to Soy Vay all broken up. Sad face.
Here I was ready to tell you how we don’t need a gut busting turkey dinner for Rosh Hashanah, fish was a traditional item eaten during the holiday and paired with honey we’d send ourselves off with a nutritious but sweet New Year!
The Jewish holidays are still upon us, with Yom Kippur starting tonight, and Sukkot next week. This would make a wonderful dish to continue the festive celebration or any time during the year!
The marinade takes about a minute to put together, go home, whisk everything up and let the salmon soak while you relax for a bit. By the time you are ready to cook dinner, you will have a flavor soaked fish ready to go!
|Honey-Teriyaki Glazed Salmon + Soy Vay #Giveaway!||
- 1 cup Veri Veri Teriyaki sauce
- 3 tablespoons honey
- ½ teaspoon black pepper
- 2 6 ounce salmon fillets
- In a shallow dish whisk together the teriyaki sauce, honey and pepper. Place the salmon skin side up and marinate for at least 30 minutes.
- Pre-heat your oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the salmon skin side down and cook 10-12 minutes depending on the thickness of the fillet.
- While the salmon is cooling, transfer the marinade to a small saucepan over medium-high heat and bring to a boil. Reduce by half.
- Once the salmon is finished, remove from oven and brush with the reduced marinade.
- Turn your broiler on high and broil the fish for 1-2 minutes to brown lightly and set the glaze.
- Serve on a bed of couscous and with the extra sauce.
A little history of Soy Vay – it was created in 1982 when a Chinese girl and Jewish boy met. The sauces are a creative hybrid of two cultural traditions, are all natural and kosher.
Soy Vay is kind enough to give away two bottles to one lucky person! The sauces are the Veri Veri Teriyaki which I used in this recipe and Island Teriyaki, which brings a hint of pineapple to your dish!
Giveaway details: One (1) bottle of Veri Veri Teriyaki and One (1) bottle of Island Teriyaki. It is open to U.S. Residents Only and will run from Tuesday, September 25, 2012 to Monday, October 1 , 2012 at 11:59 EST. I will announce one (1) random winner on Tuesday, October 2nd. Please be sure to include a way for me to contact you via email when entering.
How to Enter:
- Required Entry: Leave a comment with your favorite use for Soy Vay marinade!
Additional Entries (not required, but will give you more chances to win) please leave a comment after completing each task.
- Like The Girl In The Little Red Kitchen on Facebook
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- Like Soy Vay on Facebook (please no comments about the giveaway on their page)
- Follow The Girl In The Little Red Kitchen on StumbleUpon and Stumble this post!
Good luck to everyone who enters!FTC Disclosure: Soy Vay sent me a samples to review, all opinions in this post are of my own. No monetary value was exchanged.