Salmon Teriyaki Bowls
Bowls of
Teriyaki salmon with teriyaki bring back vegetables and rice. These delicious,
well-balanced bowls are full of flavor and nutrients. PLUS, they are fast and
easy to prepare every night of the week!
Ingredients
For the
teriyaki sauce:
- ¼ cup mirin
- 3 tablespoons honey
- ¼ cup sake or rice wine
- 1/3 cup low sodium soy sauce
- 1 slice fresh ginger (smashed with a cleaver)
- 1 teaspoon cornstarch (mixed into a slurry with 1 teaspoon water)
For the
salmon:
- 1 teaspoon vegetable oil
- 1/8 teaspoon salt
- 4 salmon filets (with skin, 4 to 6 ounces each)
- Wasabi (optional)
- Roasted seaweed sheets
- 1/8 teaspoon garlic powder
- Toasted sesame seeds
- Fresh ground black pepper to taste
- 6 cups cooked Japanese short grain rice
Instructions
First, Start
by combining the ingredients of the teriyaki sauce (except the cornstarch
slurry) in a small saucepan and set aside. Then prepare your salmon. Sometimes
salmon fillets still have scales. I like to use a serrated knife to scrape them
carefully. Then rinse and dry the salmon with a paper towel.
Then, Rub
the salmon with salt, pepper and garlic powder. If you use wasabi, you can take
a little wasabi and rub it now on each piece of salmon (you can also serve it
on the side later).
Preheat oven
to 400 ° F. Take the pan you prepared earlier and simmer the sauce mixture.
Stir in cornstarch slurry and simmer for 5 minutes or until sauce is thick
enough to coat a spoon. Turn off the fire.
Add a
tablespoon of oil to a cast iron pan or other thick ovenproof dish and place
over medium heat. Place the salmon in the pan, skin side, and brush with a
small amount of teriyaki sauce. Be careful not to let the sauce run on the
sides of the pan; if it reaches the pan, it will burn and become bitter. Sear
the salmon for 3 minutes.
a
little more teriyaki sauce to the salmon, taking care to use just enough so
that it does not run into the pan and go to the preheated oven. After 3
minutes, apply a little more sauce on the salmon, then again after another 3
minutes.Use a knife to pierce the thickest part of the salmon and spread the
meat to take a look at the salmon. inside. Take the salmon out of the oven
early if necessary because there is a world of difference between perfectly
cooked salmon and overcooked salmon!
After the
last 2 minutes of cooking, remove the salmon from the oven. (The salmon was
roasted for 8 minutes in total). Note: If you like your rare salmon, you can
reduce the cooking time by 2 to 3 minutes.
Serve salmon
on the rice and drizzle with teriyaki sauce. Sprinkle with toasted sesame seeds
and grilled seaweed. Enjoy immediately with more teriyaki sauce and wasabi!
Happy Cooking Time.
