Speedy salmon with teriyaki glaze, fresh veggies, and jasmine rice. Easy, vibrant, and summer-friendly meal.
# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets, approximately 5 ounces each
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of ground black pepper
→ Teriyaki Glaze
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon grated fresh ginger
10 - 1 clove garlic, minced
→ Bowl Composition
11 - 2 cups cooked jasmine rice, kept hot
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 ripe avocado, sliced
15 - 2 tablespoons scallions, finely sliced
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - In a mixing bowl, thoroughly whisk together soy sauce, mirin, honey, rice vinegar, ginger, and garlic. Set aside for glazing.
02 - Pat salmon fillets dry and season with salt and pepper. Heat vegetable oil in a non-stick skillet over medium-high heat. Sear salmon for 2 to 3 minutes per side until nearly cooked through.
03 - Pour teriyaki glaze over the salmon in the skillet. Allow it to bubble for 1 to 2 minutes, spooning glaze over fillets, until lightly caramelized and cooked through.
04 - Divide hot jasmine rice between two serving bowls. Arrange cucumber, carrot, and avocado attractively over the rice.
05 - Transfer a glazed salmon fillet onto each rice bowl. Drizzle any residual teriyaki glaze from the skillet over the salmon.
06 - Sprinkle bowls with sliced scallions and toasted sesame seeds. Serve immediately while warm.
