Salmon Teriyaki

RecipenKitchen Recipe 40 min · Serves 4 · Japanese

Why make it Pan-seared salmon fillets brushed with a glossy ginger-soy glaze, served over steamed rice with broccoli. It is a quick, balanced dinner that needs one pan and a handful of pantry sauces.

You’ll need

Serves 4 4 salmon fillets, about 150 g each, skin on, thawed if froz… 300 g short-grain or sushi rice 450 ml water, for cooking the rice 300 g broccoli, cut into small florets 4 tbsp light soy sauce 3 tbsp mirin 2 tbsp water, for the sauce 1½ tbsp sugar + 7 more in the full recipe

1 Step 1 of 10 Rinse the rice in a bowl under cold water, swirling and draining until the water runs almost clear. Drain well.

2 Step 2 of 10 Put the rice and 450 ml water in the saucepan, bring to a boil, then cover and cook on the lowest heat until the water is absorbed and the rice is tender.

3 Step 3 of 10 Turn off the heat and leave the rice covered and undisturbed so it finishes steaming and turns fluffy and sticky.

4 Step 4 of 10 While the rice cooks, whisk the soy sauce, mirin, 2 tbsp water, sugar, ginger and garlic in a small bowl until the sugar dissolves. Stir the cornflour slurry in a separate cup.

5 Step 5 of 10 Pat the salmon very dry with paper towels and season the flesh side with the pepper. Dry fish browns better and does not stick. The last 5 steps are in the full recipe.

Cook’s tip Keep the heat at medium once the sauce goes in. Sugar in the glaze burns quickly on high heat and turns bitter.

Salmon Teriyaki

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