Salmon glazed in teriyaki sauce served over rice with fresh vegetables. Fast, flavorful, and satisfying meal.
# Ingredients:
→ Salmon
01 - 2 skinless salmon fillets, approximately 5 ounces each
02 - 1 tablespoon vegetable oil
03 - Pinch salt
04 - Pinch black pepper
→ Teriyaki Glaze
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon freshly grated ginger
10 - 1 clove garlic, minced
→ Bowl Components
11 - 2 cups hot cooked jasmine rice
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 avocado, sliced
15 - 2 tablespoons scallions, finely sliced
16 - 1 tablespoon toasted sesame seeds
# Instructions:
01 - Combine soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic in a mixing bowl. Whisk thoroughly until smooth.
02 - Lightly sprinkle salt and pepper over both sides of the salmon fillets.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat. Add salmon fillets and cook for 2 to 3 minutes per side until nearly cooked through.
04 - Pour teriyaki sauce into the skillet. Allow it to bubble for 1 to 2 minutes, spooning sauce over the fillets until salmon is fully glazed and cooked through.
05 - Divide hot jasmine rice between two serving bowls. Arrange cucumber slices, julienned carrot, and avocado on each bowl.
06 - Place a glazed salmon fillet on each bowl. Drizzle over any remaining teriyaki sauce from the pan. Top with scallions and toasted sesame seeds. Serve promptly.
