Teriyaki Salmon

Edit

🥘 Ingredients

  • atlantic salmon filet (skin on)
    2.102 lb
  • broccolini
    340.097 g
  • brown sugar
    1/3 c, 75 g
  • dry white wine
    1/2 c, 125 g
  • garlic (minced or grated)
    10 g, 2 cloves
  • garlic (minced)
    3-4 cloves
  • ginger (minced or grated)
    10 g, 1.667 Tbsp
  • light olive oil
  • medium rice
    1.5 c, 300 g
  • mirin
    1 c, 250 g
  • olive oil
  • rice vinegar
    15 g, 1 Tbsp
  • salt
    1.25 tsp, 7 g
  • scallions (sliced)
    2-3 pinches
  • sesame seeds
  • soy sauce
    1 c, 250 g
  • water
    1.5 c, 400 g
  • whole leaf spinach
    1-2 bundles

🍳 Cookware

  • sauce pot
  • nonstick saute pan
  • saute pan
  • rice cooker
  1. 1
    Add soy sauce or soy sauce , mirin or mirin , dry white wine or dry white wine , rice vinegar or rice vinegar , brown sugar or brown sugar , ginger (minced or grated) or ginger (minced or grated) , and garlic (minced or grated) or garlic (minced or grated) to a sauce pot .
    soy sauce: 250 g, soy sauce: 1 c, mirin: 250 g, mirin: 1 c, dry white wine: 125 g, dry white wine: 1/2 c, rice vinegar: 15 g, rice vinegar: 1 Tbsp, brown sugar: 75 g, brown sugar: 1/3 c, ginger (minced or grated): 10 g, ginger (minced or grated): 1.667 Tbsp, garlic (minced or grated): 10 g, garlic (minced or grated): 2 cloves
  2. 2
    Stir and heat over medium-high until boiling.
  3. 3
    Reduce heat to med-low and continue to reduce for ⏱️ 15-20 minutes .
  4. 4
    Reduce until reduced by 5-6x or until about 1.5-2c (120-170g).
  5. 5
    Clean up atlantic salmon filet (skin on) or atlantic salmon filet (skin on) (or 2 cleaned & ready to cook 7oz/200g filets) by removing any excess fat or silver skin.
    atlantic salmon filet (skin on): 1 lb, atlantic salmon filet (skin on): 500 g
  6. 6
    Slice into 2 equal size pieces.
  7. 7
    Remove skin.
  8. 8
    Salt each piece on both sides with salt .
    salt
  9. 9
    Preheat nonstick saute pan over medium high and add a generous glug of light olive oil .
    light olive oil
  10. 10
    Once shimmering, add salmon filets skin side up.
  11. 11
    Press down for ⏱️ 15-20 seconds to ensure max contact with the pan.
  12. 12
    After ⏱️ 3-4 minutes over med high flip to side 2.
  13. 13
    Reduce heat to med-low and cook for about another ⏱️ 1 minute .
  14. 14
    Transfer to plate or tray to rest (crunchy side up).
  15. 15
    Internal temp should be about 125-130F/50-55C.
  16. 16
    Brush on a coat of teriyaki sauce.
  17. 17
    Cut off broccolini or broccolini florets and set aside.
    broccolini: 170 g, broccolini: 6 oz
  18. 18
    Cut stems into coins.
  19. 19
    Wash whole leaf spinach if needed (you’ll need about 3 big handfuls of raw spinach).
    whole leaf spinach: 1-2 bundles
  20. 20
    Add a squeeze of olive oil to saute pan over medium-high heat.
    olive oil
  21. 21
    Add broccolini and a pinch of salt .
    salt
  22. 22
    Toss to coat and cook for ⏱️ 2-3 minutes until beginning to char and soften.
  23. 23
    Add garlic (minced) .
    garlic (minced): 3-4 cloves
  24. 24
    Stir to combine until fragrant.
  25. 25
    Add about 3 large handfuls of fresh spinach.
  26. 26
    Toss and allow to wilt for about ⏱️ 1 minute .
  27. 27
    Add a pinch of salt and 3 large pinches of sesame seeds .
    salt, sesame seeds
  28. 28
    Toss and toast sesame seeds for about ⏱️ 15 seconds .
  29. 29
    Add scallions (sliced) .
    scallions (sliced): 2-3 pinches
  30. 30
    Toss to combine.
  31. 31
    Glaze fish again with the teriyaki sauce.
  32. 32
    Add water or water , medium rice or medium rice , and salt or salt to rice cooker .
    water: 400 g, water: 1.5 c, medium rice: 300 g, medium rice: 1.5 c, salt: 7 g, salt: 1.25 tsp
  33. 33
    Cook rice per package instructions or according to rice cooker instructions.