Salmon Teriyaki Bowls

• Gluten free

• Seafood

  • 4 Salmon filets

• Produce

  • 1 Pinch Garlic powder
  • 1 slice Ginger, fresh
  • 1 Seaweed sheets, roasted

• Condiments

  • 3 tbsp Honey
  • 1/4 cup Mirin
  • 1/3 cup Soy sauce, low sodium
  • 1 Wasabi

• Pasta & Grains

  • 6 cups Japanese short grain rice, cooked

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 tsp Cornstarch
  • 1/8 tsp Salt
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Beer, Wine & Liquor

  • 1/4 cup Sake or rice wine

Found on thewoksoflife.com

Description

Ingredients

• For the teriyaki sauce:
• 1 slice fresh ginger, smashed with a cleaver
• ⅓ cup low sodium soy sauce
• ¼ cup mirin
• ¼ cup sake or rice wine
• 3 tablespoons honey
• 1 teaspoon cornstarch, mixed into a slurry with 1 teaspoon water
• For the salmon
• 4 salmon filets, with skin (4 to 6 ounces each)
• ⅛ teaspoon salt
• Fresh ground black pepper to taste
• Pinch of garlic powder
• Wasabi (optional)
• 1 teaspoon vegetable oil
• 6 cups of cooked Japanese short grain rice
• Toasted sesame seeds
• Roasted seaweed sheets

Directions

• Start by combining the ingredients for the teriyaki sauce (except the cornstarch slurry) in a small saucepan and set aside. Next, prepare your salmon. Sometimes, salmon fillets will have scales still on them. I like to use a serrated knife to carefully scrape them off. Then rinse and pat the salmon dry with a paper towel.
• Rub the salmon with salt, pepper, and garlic powder. If using wasabi, you can take a small dab of wasabi and rub it onto each piece of salmon now (you can also just serve it on the side later).
• Preheat your oven to 400 degrees F. Take the saucepan you prepared earlier and bring the sauce mixture to a simmer. Stir in the cornstarch slurry, and continue to simmer for 5 minutes, or until the sauce is thick enough to coat a spoon. Turn off the heat.
• Add a tablespoon of oil to a cast iron skillet or other thick, oven-proof pan, and place over medium heat. Place the salmon in the pan skin-side down, and brush with a small amount of teriyaki sauce. Be careful not to let the sauce drip down the sides to the pan; if it does get to the pan, it will burn and become bitter. Sear the salmon for 3 minutes.
• Brush a bit more teriyaki sauce onto the salmon, again being careful to use just enough so that it doesn’t drip down to the pan, and transfer to the preheated oven. After 3 minutes, brush more sauce on the salmon and then again after another 3 minutes.
• After a final 2 minutes of baking, remove the salmon from the oven. (The salmon will have been roasting for a total of 8 minutes). Note: If you like your salmon medium rare, you can reduce the cooking time by 2 or 3 minutes.
• Serve the salmon over rice and drizzle with more teriyaki sauce. Sprinkle with toasted sesame seeds and roasted seaweed. Enjoy immediately with more teriyaki sauce and wasabi on the side!