🍃 Seasonal Eats

Description

Restaurant-quality teriyaki salmon is easier than you think! The homemade teriyaki sauce is sweet, savory, and glossy. Serve over rice with edamame fo

Ingredients

• 2 salmon fillets (6 oz each)
• 2 cups cooked rice
• 1 cup shelled edamame
• 1 cup sliced cucumber
• FOR TERIYAKI SAUCE:
• 1/4 cup soy sauce
• 1/4 cup mirin (or 2 tbsp sugar + 2 tbsp water)
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon cornstarch mixed with 1 tbsp water
• Sesame seeds and green onions for garnish

Instructions

1. Make teriyaki sauce: Combine soy sauce, mirin, brown sugar, vinegar, garlic, and ginger in a small pot. Bring to a simmer.
2. Add cornstarch slurry and stir until sauce thickens (about 2 minutes). Set aside half for serving.
3. Pat salmon dry with paper towels. Season with salt and pepper.
4. Heat oil in a non-stick pan over medium-high. Place salmon skin-side up and cook for 4 minutes.
5. Flip salmon and brush with teriyaki sauce. Cook another 4-5 minutes until cooked through.
6. Continue brushing with sauce for a beautiful glaze.
7. Meanwhile, cook edamame in boiling salted water for 5 minutes. Drain.
8. Assemble bowls: rice, salmon, edamame, cucumber. Drizzle with remaining sauce.
9. Garnish with sesame seeds and green onions!