Sweet glaze coats tender salmon, served atop jasmine rice with crisp veggies for a vibrant, quick meal.
# Ingredient List:
→ Salmon
01 - 2 skinless salmon fillets (approximately 5 ounces each)
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon freshly grated ginger
10 - 1 garlic clove, minced
→ Bowl Components
11 - 2 cups cooked jasmine rice, kept hot
12 - 1 small cucumber, sliced thin
13 - 1 medium carrot, julienned
14 - 1 avocado, sliced
15 - 2 tablespoons scallions, finely sliced
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and minced garlic in a mixing bowl. Whisk thoroughly until well blended.
02 - Pat salmon fillets dry and lightly season with salt and pepper. Heat vegetable oil in a non-stick skillet over medium-high heat.
03 - Place salmon fillets in the hot skillet. Sear for 2 to 3 minutes per side, allowing the exterior to develop a crisp finish while nearly done inside.
04 - Pour teriyaki sauce into the skillet with the salmon. Allow the sauce to bubble for 1 to 2 minutes, frequently spooning over the fish until a glossy glaze forms and salmon is cooked through.
05 - Divide the hot jasmine rice into two serving bowls. Arrange cucumber, carrot, and avocado neatly atop the rice.
06 - Place a glazed salmon fillet in each bowl. Drizzle with any remaining teriyaki sauce from the skillet.
07 - Garnish bowls with sliced scallions and toasted sesame seeds. Serve immediately while hot.
