This filling baked salmon dish has fresh flavors, it’s perfect for when you want something light yet satisfying.Â
Salmon Teriyaki Recipe
This fresh and light meal will get you pumped up for the rest of the day.
Ingredients
Salmon Teriyaki Ingredients
- 1/4 Cup Japanese soy sauce
- 2 tablespoons sugar
- 2 tablespoons mirin
- 2 teaspoons grated ginger
- ground black pepper
- 400 Grams salmon use loins, cut into serving portions
- 1/4 Cup Japanese soy sauce
- 2 tablespoons sugar
- 3 tablespoons mirin
- 2 teaspoons grated ginger
- 1 tablespoon cornstarch dissolved in ¼ cup water
- Salt
- Pepper
- 1 tablespoon sesame oil
- 3 cups bean sprouts (togue)
- 2 tablespoons olive oil
- 150 Grams asparagus spears
- chopped green onions
- toasted sesame seeds to garnish
- 2 cups cooked brown rice
Instructions
- 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.
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