Description
This Teriyaki Glazed Salmon is the perfect summer dinner!
Ingredients
- 1 ½ cups uncooked white rice
- Kosher salt
- A splash extra-virgin olive oil plus 2 tablespoons, divided
- 4 tablespoons soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice, from 1 juicy lime
- 2 garlic cloves, minced or grated
- 1 teaspoon chili crisp or sambal oelek
- 2 cups green beans or sugar snap peas, rinsed and trimmed
- 4 (6-ounce) salmon filets
- 1/2 teaspoon cornstarch (optional, see note)
- 2-3 tablespoons toasted sesame seeds
Instructions
- Rinse rice well until the water runs clear then add it to a pot along with 2 ¼ cups water, a pinch of salt, and a splash of olive oil. Cook according to package directions. When done, turn the heat off, fluff the rice with a fork then cover the pot and let rest.
- While the rice is cooking, place the soy sauce, honey, rice wine vinegar, lime juice, garlic, and chili crisp or sambal oelek in a small bowl and whisk together until well-combined.
- While the rice is cooking, add a tablespoon of olive oil to a large nonstick pan over medium heat and saute your green beans for 4 minutes, or until the vegetables have slightly softened and become vibrant in color. Remove the green beans from the pan and set aside.
- Add the reserved sauce to a small saucepan over medium heat and cook to warm, about 4 minutes. To make a thicker glaze, while the sauce is warming, make a slurry of the cornstarch or arrowroot powder and a tablespoon of cold water in a small bowl. The cold water helps ensure there are no clumps in your sauce, and it helps with even thickening. Add the slurry to the sauce and stir or whisk together until the sauce has thickened. Remove from heat.
- Sprinkle a pinch of salt on each piece of salmon. Add 2 tablespoons of olive oil to the same pan over medium-high heat and add the salmon filets, flesh side down. Saute the salmon for 3 minutes per side for medium-rare or 4 minutes per side if you prefer a medium cook.
- As the salmon finishes cooking, reheat the sauce slightly.
- To serve, spread some rice on the bottom of a plate and place a salmon filet on top with the green beans. Spoon the warm honey-soy sauce or glaze over the salmon and green beans, and sprinkle a big pinch of toasted sesame seeds over top. Enjoy!
Notes
The sauce can be served two ways: A thinner sauce or a thicker glaze. For the glaze, a slurry made out of cornstarch and water is added to the sauce as it heats.
Nutrition
- Serving Size:
- Calories: 470
- Sugar: 11.3 g
- Sodium: 681.7 mg
- Fat: 18.7 g
- Carbohydrates: 35 g
- Protein: 41.8 g
- Cholesterol: 86.9 mg