Glazed teriyaki salmon on steamed jasmine rice with edamame, cucumber, and sesame for a bright, balanced meal.
# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets — about 5.3 oz each
02 - 1 tbsp vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Sauce
05 - 3 tbsp soy sauce
06 - 1 1/2 tbsp mirin
07 - 1 tbsp honey or brown sugar
08 - 1 tbsp rice vinegar
09 - 1 clove garlic, minced
10 - 1 tsp grated fresh ginger
→ Rice & Vegetables
11 - 1 cup jasmine or sushi rice (uncooked)
12 - 1 cup frozen shelled edamame
13 - 1/2 cucumber, thinly sliced
14 - 1 green onion (scallion), thinly sliced (optional)
15 - 1 tsp toasted sesame seeds
# How To Make:
01 - Rinse the rice under cold water until the water runs clear, then cook according to package instructions until fluffy; keep warm.
02 - Bring a small pot of salted water to a boil, add the frozen shelled edamame and cook for 3–4 minutes until tender; drain and set aside.
03 - Combine soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic and grated ginger in a small saucepan, bring to a gentle simmer over medium heat and reduce for 3–4 minutes until slightly thickened; remove from heat.
04 - Pat the fillets dry with paper towels and season lightly with salt and black pepper on both sides.
05 - Heat the vegetable oil in a nonstick skillet over medium-high heat. Add the salmon fillets and sear for 2–3 minutes per side until golden and nearly cooked through.
06 - Reduce the heat to medium-low, pour half of the teriyaki sauce over the fillets and spoon the sauce over them while cooking for an additional 1–2 minutes until the fish is glazed and cooked to desired doneness.
07 - Divide the cooked rice between two bowls. Top each with a glazed salmon fillet, blanched edamame, cucumber slices and sliced green onion. Drizzle with the remaining teriyaki sauce and sprinkle with toasted sesame seeds before serving.
