Description
Salmon Teriyaki with Steamed Rice is a flavorful and healthy Japanese-inspired meal featuring tender salmon fillets glazed with a sweet and savory teriyaki sauce, served over perfectly steamed jasmine rice. This dish is quick to prepare and offers a balanced combination of protein, carbohydrates, and delicious aromas.
Ingredients
Scale
For the Salmon Teriyaki:
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Rice:
- 2 cups jasmine rice, rinsed
- 3 cups water
For Garnish:
- 2 tablespoons green onions, chopped
- 1 teaspoon sesame seeds
Instructions
- Prepare Teriyaki Sauce and Marinate Salmon: In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce. Place the salmon fillets in a shallow dish and pour half of the sauce over them. Cover and refrigerate to marinate for 20 minutes, reserving the other half of the sauce for cooking.
- Cook Jasmine Rice: While the salmon marinates, combine the rinsed jasmine rice and water in a pot. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes or until the rice is tender and water has been absorbed. Remove from heat and let the rice sit covered for an additional 10 minutes to steam fully.
- Cook Salmon Fillets: Heat a large skillet over medium heat. Remove salmon from the marinade, pat dry with paper towels to ensure even searing. Place salmon skin-side down in the skillet and cook for 4 to 5 minutes until crispy. Flip the fillets carefully and cook for another 3 to 4 minutes until the salmon is cooked through and flakes easily with a fork.
- Simmer Reserved Sauce: While the salmon cooks, pour the reserved teriyaki sauce into a small saucepan. Bring to a gentle simmer over medium heat and cook for about 2 minutes, stirring occasionally until the sauce slightly thickens and coats the back of a spoon.
- Serve: Place a portion of steamed jasmine rice on each plate. Arrange a salmon fillet on top of the rice, drizzle generously with the thickened teriyaki sauce, and garnish with chopped green onions and sesame seeds. Serve immediately for the best flavor and texture.
Notes
- For added vegetables, serve with steamed broccoli, bok choy, or snap peas for a complete meal.
- You can substitute brown rice if you prefer more fiber and a nuttier flavor.
- Leftover teriyaki sauce is perfect for use as a stir-fry sauce or marinade for other dishes.
- Ensure the salmon is fresh for the best taste and texture.
- If you prefer a thicker sauce, simmer it a little longer until desired consistency is reached.
Nutrition
- Serving Size: 1 salmon fillet with rice
- Calories: 520
- Sugar: 11 g
- Sodium: 810 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 90 mg
