Savory salmon glazed with teriyaki, paired with fresh veggies and rice for a fast, flavorful summer meal.
# Ingredient List:
→ Salmon Preparation
01 - 2 skinless salmon fillets (approx. 5 ounces each)
02 - 1 tablespoon vegetable oil
03 - Pinch of kosher salt
04 - Pinch of freshly ground black pepper
→ Teriyaki Glaze
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin (or substitute with dry sherry)
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon freshly grated ginger
10 - 1 clove garlic, minced
→ Bowl Assembly
11 - 2 cups hot cooked jasmine rice
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 ripe avocado, sliced
15 - 2 tablespoons finely sliced scallions
16 - 1 tablespoon toasted sesame seeds
# How To Make:
01 - Whisk soy sauce, mirin, honey, rice vinegar, grated ginger, and minced garlic together in a mixing bowl until well blended.
02 - Season skinless salmon fillets evenly with a pinch of salt and freshly ground black pepper.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets in skillet and sear for 2 to 3 minutes per side until nearly cooked through.
04 - Pour the prepared teriyaki sauce over salmon in the skillet. Allow sauce to bubble for 1 to 2 minutes, spooning glaze over fillets until they are fully cooked and coated.
05 - Portion hot jasmine rice into two serving bowls. Top each with sliced cucumber, julienned carrot, and sliced avocado.
06 - Arrange one glazed salmon fillet atop the vegetables in each bowl. Drizzle any remaining pan sauce over the salmon.
07 - Decorate each bowl with sliced scallions and toasted sesame seeds. Serve immediately.
