Bol de salmón teriyaki: un tentador sabor de Japón

Ingredientes

• 1/4 cup (60 ml) soy sauce (low-sodium recommended)
• 2 tablespoons (30 ml) honey or maple syrup
• 1 tablespoon (15 ml) rice vinegar
• 1 teaspoon (5 g) minced garlic
• 1 teaspoon (5 g) minced ginger
• 1/2 tablespoon (7 g) cornstarch (optional, for thickening)
• 4 (6 oz or 170 g) salmon fillets, skin removed
• 2 cups (370 g) cooked jasmine or brown rice
• 1 cup (150 g) snap peas or broccoli florets
• 1 cup (150 g) shredded carrots
• 1/2 cup (75 g) sliced radishes (optional)
• 2 green onions, sliced, for garnish
• Sesame seeds, for garnish (optional)

Preparación

1. 1

   In a small saucepan, mix soy sauce, honey, rice vinegar, garlic, and ginger.

2. 2

   Heat over medium heat. Stir continuously until combined.

3. 3

   Optional: For a thicker sauce, mix cornstarch with 1 tablespoon of water; add to the pan and stir until thickened.

4. 4

   Preheat the grill or oven to medium-high heat (around 400°F or 200°C).

5. 5

   Brush both sides of each salmon fillet with a portion of the teriyaki sauce.

6. 6

   Grill or bake salmon for 6-8 minutes on each side or until the internal temperature reaches 145°F (63°C). Baste with additional sauce during cooking.

7. 7

   While the salmon is cooking, heat the snap peas and shredded carrots in a small amount of water until tender (about 3-5 minutes).

8. 8

   Fluff the cooked rice with a fork.

9. 9

   Divide the rice among serving bowls. Top each with a salmon fillet, sautéed vegetables, and garnish with radishes, green onions, and sesame seeds.