Teriyaki Salmon Dinner

RECIPE

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TERIYAKI SAUCE
▪250g or 1c soy sauce
▪250g or 1c mirin
▪125g or 1/2c dry white wine
▪15g or 1Tbsp rice vinegar
▪75g or 1/3c brown sugar
▪10g or 1 ⅔ Tbsp ginger, minced or grated
▪10g or 1Tbs/2cloves garlic, minced or grated

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 1.5-2c (120-170g)

SALMON
▪1lb/.5kg skin on atlantic salmon filet (or 2 cleaned & ready to cook 7oz/200g filets)
▪Salt
▪High smoke point oil (i’m using light olive)

1. 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.

2. 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 15-20sec to ensure max contact with the pan.

3. After 3-4min over med high flip to side 2, reduce heat to med-low and cook for about another minute.

4. Transfer to plate or tray to rest (crunchy side up). Internal temp should be about 125-130F/50-55C.

5. 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
▪170g/6oz broccolini
▪1-2 bundles of whole leaf spinach (you’ll need about 3 big handfuls of raw spinach)
▪Olive oil
▪Salt
▪3-4 cloves garlic, minced
▪Sesame seeds
▪Scallions, sliced (2-3 pinches)

1. Cut off broccolini florets and set aside. Cut stems into coins.

2. Wash spinach if needed.

3. Add squeeze of olive oil to saute pan over medium-high heat. Add broccolini and pinch of salt. Toss to coat and cook for 2-3minutes until beginning to char and soften.

4. Add garlic. Stir to combine until fragrant. Add about 3 large handfuls of fresh spinach. Toss and allow to wilt for about a minute.

5. 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
▪400g or 1.5c water
▪300g or 1.5c medium rice
▪7g or 1 1/4tsp salt Cook your rice per package instructions.

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.