Bol de salmón teriyaki casero y saludable en 20 minutos

Ingredientes

• 1/2 cup Low-Sodium Soy Sauce
• 1/4 cup Mirin
• 2 tablespoons Brown Sugar
• 1 tablespoon Toasted Sesame Oil
• 2 cloves Garlic, finely minced
• 1 tablespoon Fresh Ginger, finely grated
• 1 tablespoon Cornstarch
• 1 tablespoon Water
• 4 Salmon Fillets (6 ounces each), skin-on or skin-off
• 1 tablespoon Avocado Oil
• 4 cups Cooked Rice (Jasmine or short-grain)
• 2 cups Steamed Broccoli Florets
• Toasted sesame seeds, for garnish
• Thinly sliced green onions, for garnish

Preparación

1. 1

   Make the Teriyaki Sauce: In a small saucepan, combine the low-sodium soy sauce, mirin, brown sugar, toasted sesame oil, minced garlic, and grated ginger. Whisk to combine and bring to a gentle simmer over medium heat for 2-3 minutes.

2. 2

   Thicken the Sauce: In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Cook for 1-2 minutes until the sauce thickens. Remove from heat.

3. 3

   Prepare the Salmon: Pat the salmon fillets completely dry with paper towels and season lightly with salt and pepper.

4. 4

   Sear the Salmon: Heat avocado oil in a large non-stick skillet over medium-high heat until shimmering. Place salmon in the pan, skin-side down (if applicable), and sear without moving for 4-5 minutes until a crust forms.

5. 5

   Flip and Glaze: Flip the salmon and reduce heat to medium-low. Pour about half of the teriyaki sauce over the fillets. Cook for another 3-4 minutes, spooning the pan sauce over the top, until the salmon is cooked to your liking (130°F for medium).

6. 6

   Assemble and Serve: Divide cooked rice and steamed broccoli among four bowls. Top each with a salmon fillet. Drizzle with remaining teriyaki sauce and garnish with sesame seeds and green onions.