Salmon Teriyaki

Yield 2

Author Mya Allen

Prep time

10 Min

Cook time

20 Min

Inactive time

5 Min

Total time

35 Min

Print

Salmon Teriyaki

Cook modePrevent screen from turning off

Ingredients

Teriyaki Glaze

• ¼ cup soy sauce
• ¼ cup sesame oil
• 2 tablespoons brown sugar
• 1 tablespoon Sriracha
• 1 tablespoon Sesame seeds
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated or minced
• ¼ cup scallions, sliced
• 1 teaspoon rice wine vinegar

Salmon

• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 2 salmon filets, approximately 6 oz
• Salt and pepper

Cucumbers

• ½ cucumber, sliced
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon sesame seeds

Instructions

1. First make your glaze: in a small sauce pot, combine soy sauce, sesame oil, brown sugar, sriracha, sesame seeds, garlic, ginger, scallions and rice wine vinegar. Put on medium heat and bring to low boil. Allow sauce to reduce while you cook the salmon.
2. Sear your salmon: pat salmon dry on all sides and season with salt and pepper. Preheat a saute pan over medium-high heat. Use equal parts canola and sesame oil (about 1 tablespoon of each) and sear salmon on both sides until desired internal temperature is achieved. Spoon teriyaki glaze over salmon and remove from heat.
3. Cucumbers: in a bowl, combine cucumber, soy sauce, sesame oil, rice wine vinegar and sesame seeds. Mix.
4. Assemble bowl: place Ben’s Original Ready Rice Jasmine in the base of the bowl. Top with salmon, cucumbers, avocado and blanched broccoli. Garnish with spicy mayo and sesame seeds.

Recommended Products

Microplane

Mixing Bowls

10

Did you make this recipe?

@myallen on instagram and hashtag it #madebymya