Bol de salmón teriyaki con arroz, dulce y salado, para una cena rápida

Ingredientes

• 4 (6-ounce) skin-on salmon fillets
• 1 tablespoon avocado oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 2 tablespoons brown sugar, packed
• 1 tablespoon fresh ginger, grated
• 2 cloves fresh garlic, minced
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 1 1/2 cups jasmine or sushi rice, uncooked
• 2 cups broccoli florets, steamed or blanched
• 1 cup shredded carrots
• 1 cup edamame, shelled and steamed
• 1 avocado, sliced
• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

Preparación

1. 1

   Cook the rice according to package directions. Once cooked, fluff with a fork and keep covered.

2. 2

   While the rice cooks, steam or blanch the broccoli and edamame until tender-crisp. Set aside.

3. 3

   Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Bring to a simmer. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering sauce, whisking until it thickens (1-2 minutes). Remove from heat.

4. 4

   Prep the Salmon: Pat the salmon fillets completely dry with paper towels. Season both sides with kosher salt and black pepper.

5. 5

   Sear the Salmon: Heat avocado oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently for 10 seconds. Cook for 4-6 minutes, undisturbed, until the skin is crispy and golden.

6. 6

   Cook the Other Side: Flip the salmon and cook for another 2-4 minutes, or until it flakes easily with a fork (internal temp of 130-135°F).

7. 7

   Glaze the Salmon: In the final minute of cooking, spoon 1-2 tablespoons of the teriyaki sauce over each fillet, allowing it to bubble and caramelize slightly.

8. 8

   Assemble the Bowls: Divide rice among four bowls. Top with a salmon fillet. Arrange broccoli, carrots, edamame, and avocado around the salmon. Drizzle with remaining sauce and garnish with scallions and sesame seeds.