Salmon Teriyaki Recipe

Make the marinade: Combine all ingredients in a bowl; mix well. Add fish and marinate in the refrigerator for 1 to 2 hours. Remove fish from the refrigerator 10 minutes before cooking.

Preheat oven to 360ºF.

Place fish on a heatproof dish. Bake, covered, for 18 to 25 minutes or until fish is cooked.

Make the teriyaki sauce: Combine soy sauce, sugar, mirin, and ginger in a saucepan over low heat. Simmer for 2 minutes. Add cornstarch mixture and simmer until thick. Season with salt and pepper. Set aside.

Heat sesame oil in a pan over high heat. Sauté bean sprouts for 2 to 4 minutes or until cooked. Season with salt and pepper. Set aside.

Heat olive oil in the same pan. Sauté asparagus for 2 to 3 minutes or until cooked. Season with salt and pepper.

Place salmon in a container. Spoon teriyaki sauce over then top with green onions and sesame seeds. Pack brown rice, bean sprouts, and asparagus separately.