Salmon glazed with teriyaki sauce, served atop rice and vegetables, perfect for fast summer dinners.
# What You Need:
→ Salmon
01 - 2 skinless salmon fillets (approximately 5 oz 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 as alternative)
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon grated fresh ginger
10 - 1 clove garlic, minced
→ Bowl Components
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 scallions, finely sliced
16 - 1 tablespoon toasted sesame seeds
# Steps:
01 - Combine soy sauce, mirin, honey, rice vinegar, fresh ginger, and garlic in a mixing bowl; whisk thoroughly until integrated.
02 - Lightly sprinkle salmon fillets with salt and black pepper on both sides.
03 - Heat vegetable oil in a non-stick skillet over medium-high heat. Place salmon fillets in the skillet and sear for 2 to 3 minutes per side until nearly cooked through.
04 - Pour teriyaki glaze over salmon fillets in the skillet. Allow sauce to bubble for 1 to 2 minutes, frequently spooning glaze atop salmon, until fish is fully cooked and well coated.
05 - Distribute hot jasmine rice equally among two serving bowls. Arrange cucumber, carrot, and avocado slices in each bowl.
06 - Place a glazed salmon fillet atop the rice and vegetables in each bowl. Drizzle remaining teriyaki glaze from the skillet over the salmon.
07 - Sprinkle bowls with scallions and toasted sesame seeds. Serve promptly while warm.
