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Teriyaki Salmon

Broiled teriyaki salmon with crisp-tender green beans and fluffy sushi rice.

Serves 2Prep 10 minCook 20 minDifficulty easyCuisine Asian

dairy-freemain

−Servings: 2+

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Ingredients

• 5 ozsushi rice
• 1 ozfresh ginger
• Garlic
• ½ lbgreen beans
• 2(½ oz) tamari soy sauce
• 1 ozmirin
• ¼ ozpkt toasted sesame seeds
• 10 ozpkg salmon fillets
• 1 tspkosher salt & ground pepper
• Sugar
• White wine vinegar (or apple cider vinegar)
• Small saucepan
• Microplane or grater
• Small skillet
• Rimmed baking sheet
• Neutral oil

Instructions

1. In a small saucepan, combine rice, 1 cup water, and ½ teaspoon salt. Bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 15 minutes. Remove from heat, keep covered until ready to serve.
2. Preheat broiler with a rack in the upper third.
3. Finely grate 1 teaspoon each of ginger and garlic.
4. Trim green beans, then cut into 2-inch pieces.
5. In a small skillet, combine all of the tamari, mirin, grated ginger and garlic, 2 teaspoons sugar, and 1 teaspoon vinegar. Bring to a simmer over medium-high, and cook, stirring, until slightly thickened and reduced to ¼ cup, about 2–3 minutes.
6. Pat salmon dry and rub all over with oil. Season lightly with salt and pepper.
7. Transfer to one half of a rimmed baking sheet, skin-side down, and spoon 2 teaspoons of the teriyaki sauce over the salmon.
8. Add green beans to the other half of the baking sheet and toss with 2 teaspoons oil and a pinch each of salt and pepper.
9. Broil salmon and green beans on the upper oven rack until salmon is cooked through and slightly charred on top, and green beans are crisp-tender, about 5 minutes (watch closely as broilers vary).
10. Fluff rice with a fork. Using a spatula, separate salmon from skin, if desired. Serve rice topped with salmon and green beans. Drizzle with remaining teriyaki sauce, and sprinkle with toasted sesame seeds. Enjoy!