Teriyaki Salmon Dinner
Teriyaki sauce can be hard to get right, but this method for weeknight teriyaki salmon makes it quick and easy.
Ingredients
TERIYAKI SAUCE:
- 250 g soy sauce
- 250 g mirin
- 125 g dry white wine
- 15 g rice vinegar
- 75 g brown sugar
- 10 g ginger, minced or grated
- 10 g garlic, minced or grated
SALMON:
- 500 g skin on atlantic salmon filet, 2 cleaned & ready to cook 7oz/200g filets
- kosher salt
- high smoke point oil, i’m using light olive
SAUTEED BROCCOLINI WITH WILTED SPINACH:
- 170 g broccolini, florets separated and stems cut into ¼" coins
- 1-2 bundles whole leaf spinach, you’ll need about 3 big handfuls of raw spinach
- olive oil
- kosher salt
- 10 g garlic, minced
- sesame seeds
- scallions, sliced, 2-3 pinches
RICE:
- 400 g water
- 300 g medium rice
- 7 g kosher salt
Instructions
TERIYAKI SAUCE:
- Add ingredients to a sauce pot, stir, and heat over medium-high until boiling. Reduce heat to med-low and continue to reduce for 15-20 minutes until reduced by 5-6x or until about 1 ½-2 cups (120-170g)
SALMON:
- Clean up salmon by removing any excess fat or silver skin. Slice into 2 equal size pieces. Remove skin. Salt each piece on both sides.
- Preheat nonstick saute pan over medium high and add a generous glug of oil. Once shimmering, add salmon filets skin side up and press down for 15-20 seconds to ensure max contact with the pan.
- After 3-4 minutes over med high flip to side 2, reduce heat to medium-low and cook for about another minute.
- Transfer to plate or tray to rest (crunchy side up). Internal temp should be about 125-130°F/50-55°C.
- Brush on a coat of teriyaki sauce. At this point, i cook the veggies. Once veg is done, glaze fish again with the teriyaki sauce.
SAUTEED BROCCOLINI WITH WILTED SPINACH:
- Cut off broccolini florets and set aside. Cut stems into coins.
- Wash spinach if needed.
- Add squeeze of olive oil to saute pan over medium-high heat. Add broccolini and pinch of salt. Toss to coat and cook for 2-3 minutes until beginning to char and soften.
- Add garlic. Stir to combine until fragrant. Add about 3 large handfuls of fresh spinach. Toss and allow to wilt for about a minute.
- Add a pinch of salt and 3 large pinches of sesame seeds. Toss and toast sesame seeds for about 15 seconds before adding in sliced scallions. Toss to combine.
RICE:
- To make my rice for this dish, I just add ingredients to rice cooker and cook. If you don’t have a rice cooker, follow package instructions.
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