Teriyaki salmon and rice

[jcallaghan]

• Serves: 2
• Prep Time: 15 minutes
• Cook Time: 15minutes
• Total Time: 30 minutes

Ingredients

• 2 skinless salmon fillets
• 1 spring onion, chopped
• 1/2 tsp sesame seeds, for serving

Teriyaki Sauce

• 6 - 8 tbsp low-sodium soy sauce, depending on how salty you like it
• 8 tbsp water divided
• 3 tbsp honey
• 2 tbsp packed light brown sugar
• 1 tbsp minced garlic (3 cloves)
• 1 tbsp minced peeled fresh ginger
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp cornstarch

Instructions

1. Preheat oven to 400 degrees and spray a baking dish* with non-stick cooking spray.
2. In a small saucepan whisk together low-sodium soy sauce, 6 Tbsp water, honey, brown sugar, garlic, ginger and lemon juice and bring mixture to a light boil over medium heat.
3. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan.
4. Let mixture boil, whisking constantly, for 1 minute. Remove from heat and let cool slightly.
5. Place salmon in baking dish then pour teriyaki sauce evenly over salmon (I also like to lift the fillets up so the sauce runs right under).
6. Bake in preheated oven 12 - 15 minutes until salmon has cooked through (cooked time will vary depending on thickness of salmon).
7. Serve warm topped with some of the teriyaki sauce from the baking dish (use excess sauce for steamed asparagus or broccoli on the side) and chopped green onions and sesame seeds.
8. *I recommend using a baking dish that's just large enough to fit salmon while leaving a little space between fillets.

Pictures

Reference

• https://www.cookingclassy.com/teriyaki-salmon/

[jcallaghan]

https://www.cookingclassy.com/teriyaki-salmon/

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