Glazed salmon fillets, fresh vegetables, and rice combine for a quick, flavorful pescatarian dinner.
# 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 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 Assembly
11 - 2 cups cooked jasmine rice, hot
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - 1 avocado, sliced
15 - 2 tablespoons finely sliced scallions
16 - 1 tablespoon toasted sesame seeds
# How-To Steps:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl and whisk thoroughly.
02 - Heat vegetable oil in a non-stick skillet over medium-high. Season salmon fillets with salt and pepper. Sear fillets for 2 to 3 minutes per side until nearly cooked through.
03 - Pour teriyaki glaze over salmon in the skillet. Allow to bubble for 1 to 2 minutes, basting fillets with sauce until salmon is fully glazed and cooked.
04 - Divide hot jasmine rice between two serving bowls. Arrange cucumber, carrot, and avocado atop rice.
05 - Place glazed salmon fillet in each bowl. Drizzle residual teriyaki sauce from pan over salmon. Sprinkle with scallions and toasted sesame seeds. Serve immediately.
