Glazed teriyaki salmon on steamed rice with edamame, cucumber and sesame for a bright, balanced weeknight meal.
# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets, about 5.3 oz each
02 - 1 tablespoon vegetable oil
03 - Pinch fine salt
04 - Pinch freshly ground black pepper
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 1.5 tablespoons mirin
07 - 1 tablespoon honey or brown sugar
08 - 1 tablespoon rice vinegar
09 - 1 clove garlic, minced
10 - 1 teaspoon fresh ginger, grated
→ 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 teaspoon toasted sesame seeds
→ Optional Garnish
16 - Pickled ginger or nori strips, for garnish (optional)
# How To Make It:
01 - Rinse the rice under cold running water until the water runs clear. Cook according to package directions or your preferred method and keep warm until assembly.
02 - Bring a small pot of salted water to a boil, add the frozen shelled edamame and cook 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 cook 3–4 minutes until slightly reduced and glossy. Remove from heat and reserve half for finishing.
04 - Pat the salmon fillets dry with paper towels and season both sides lightly with fine salt and freshly ground black pepper.
05 - Heat the vegetable oil in a nonstick skillet over medium-high heat. Add the fillets and cook 2–3 minutes per side until golden and just shy of done; adjust timing for thickness.
06 - Reduce the heat to medium-low, pour half of the warm teriyaki sauce over the fillets and spoon it over the fish for 1–2 minutes until the surface is glossy and the fish reaches desired doneness. Remove from heat and let rest briefly.
07 - Divide the cooked rice between two bowls. Top each with a salmon fillet, blanched edamame, cucumber slices and sliced green onion. Drizzle with the remaining teriyaki sauce and sprinkle toasted sesame seeds. Add pickled ginger or nori strips if using and serve immediately.
