Seafood > Salmon

Teriyaki Salmon with Rice Vinegar Sauce Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup honey
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tbsp cornstarch
- 2 tbsp sesame oil
- 1/4 cup green onions, chopped
- 4 cups cooked white rice

Special equipment needed:
- Large non-stick skillet
- Whisk
- Measuring cups and spoons

Step-by-step instructions:

1. In a bowl, whisk together soy sauce, brown sugar, honey, garlic, and ginger. Reserve 1/4 cup of the mixture for later use.
2. Add salmon fillets to the remaining mixture and marinate for at least 30 minutes in the refrigerator.
3. In a small bowl, whisk together rice vinegar, water, cornstarch, and reserved soy sauce mixture. Set aside.
4. Heat sesame oil in a large non-stick skillet over medium-high heat. Add salmon fillets and cook for 3-4 minutes per side or until browned and cooked through.
5. Remove salmon from skillet and set aside.
6. Add rice vinegar mixture to the skillet and cook, stirring constantly, until the sauce thickens and bubbles.
7. Add green onions to the sauce and stir to combine.
8. Serve salmon fillets over cooked white rice and drizzle with rice vinegar sauce.


Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 520
Fat: 20g
Carbohydrates: 51g
Protein: 36g
Sodium: 1,800mg

Substitutions for ingredients:
- Brown sugar can be substituted with white sugar or honey.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sesame oil can be substituted with vegetable oil or canola oil.

Variations:
- Substitute salmon with chicken or tofu.
- Add vegetables such as broccoli, carrots, or bell peppers to the skillet while cooking the salmon.
- Use different types of rice such as brown rice or jasmine rice.

Tips and tricks:
- Make sure to marinate the salmon for at least 30 minutes to allow the flavors to penetrate.
- Use a non-stick skillet to prevent the salmon from sticking to the pan.
- To prevent the sauce from becoming too thick, add more water as needed.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the salmon fillets on a bed of white rice and drizzle the sauce over the top. Garnish with chopped green onions and sesame seeds.

Garnishes:
Chopped green onions and sesame seeds.

Pairings:
Serve with a side of steamed vegetables such as broccoli or bok choy.

Suggested side dishes:
Steamed vegetables, edamame, or a side salad.

Troubleshooting advice:
If the sauce becomes too thick, add more water to thin it out.

Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Teriyaki is a Japanese cooking technique where meat or fish is marinated in a sweet and savory sauce before being grilled or broiled.

Flavor profiles:
Sweet, savory, and tangy.

Serving suggestions:
Serve the salmon fillets on a bed of white rice and drizzle the sauce over the top. Garnish with chopped green onions and sesame seeds.

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Region: Japanese

Taste: Savory, Tangy, Sweet, Umami, Salty