Salmon Teriyaki With Steamed Rice Recipes

SALMON TERIYAKI

Steps:

• Add all the ingredients in the Teriyaki Sauce in a saucepan and reduce it on low heat. As soon as the teriyaki sauce thickens, remove it from heat. Let cool.
• Heat up a pan or skillet over low to medium heat. Add a bit of oil and pan-sear the salmon (skin-side down) until the bottom part becomes super crispy. Cover the pan or skillet to make sure that the salmon is cooked through. Remove the salmon from heat, drizzle with the teriyaki sauce and garnish with the sesame. Serve immediately with steamed rice.

SPICY SALMON TERIYAKI WITH STEAMED BOK CHOY

Steps:

• Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
• Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2-3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
• Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5-7 minutes. Season with remaining 1/2 tsp. salt.
• Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

STICKY TERIYAKI SALMON RICE

Steps:

• Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
• Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water - 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
• Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
• Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

SALMON TERIYAKI WITH STEAMED RICE

Steps:

• Marinade To make teriyaki marinade and Sauce, whisk together mirin, sake, rice vinegar, soy Sauce, pineapple juice, Sugar, and ginger in a medium saucepan. Heat to medium heat, stirring often, until sugar melts and sauce has thickened slightly, about 12 to 15 minutes. Remove from heat and let Sauce cool completely. Place Salmon in a pie plate, skin side up, and pour half of the marinade over the fish. Cover pie plate, and refrigerate 15 minutes. Reserve remaining sauce. Rice To prepare rice, rinse in cold Water 4 or 5 times to remove excess starch. Transfer Washed rice to a rice cooker and process according to manufacture's directions. If using a saucepan, cover with 3 cups of cold water and bring to a boil. Reduce heat to low and cook, covered, until tender, about 18 to 20 minutes. Salmon Heat a grill pan over medium heat. Remove salmon from the marinade and discard the marinade. Coat the grill pan with vegetable oil using a silicone pastry brush. Place the salmon on the grill, skin side down, and Cook for 5 minutes. Carefully flip salmon fillets using a fish spatula. Brush some of the teriyaki sauce and Continue cooking, brushing again with the sauce every few minutes until cooked through, about 4 to 5 minutes longer. To serve, place salmon on a serving platter and drizzle with remaining teriyaki sauce. Serve with cooked rice.