Glazed salmon with teriyaki, rice, veggies, and avocado. Quick, vibrant, and ideal for summer evenings.
# Ingredient List:
→ Salmon Preparation
01 - 2 skinless salmon fillets (approximately 5 ounces each)
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of ground black pepper
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 2 tablespoons mirin or dry sherry
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon fresh ginger, grated
10 - 1 clove garlic, minced
→ Bowl Assembly
11 - 2 cups hot cooked jasmine rice
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
# Directions:
01 - Combine soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a mixing bowl and whisk until smooth.
02 - Pat salmon fillets dry and season each side with a pinch of salt and pepper.
03 - Heat vegetable oil in a non-stick skillet over medium-high. Place salmon fillets in the skillet and sear for 2 to 3 minutes per side until nearly cooked through.
04 - Pour teriyaki sauce over the salmon. Simmer for 1 to 2 minutes, spooning sauce over the fillets until fully glazed and cooked through.
05 - Divide jasmine rice between two serving bowls. Arrange cucumber, carrot, and avocado over the rice.
06 - Place one glazed salmon fillet atop each bowl. Drizzle any extra teriyaki sauce from the skillet over the salmon.
07 - Finish with scallions and toasted sesame seeds. Serve immediately for best texture and flavor.
