Teriyaki-glazed salmon on fluffy rice with edamame, cucumber and toasted sesame for a fresh, balanced dinner.
# What You'll Need:
→ Salmon
01 - 2 skinless salmon fillets, about 5.3 oz each
02 - 1 tablespoon vegetable oil
03 - Pinch of salt
04 - Pinch of black pepper
→ Teriyaki Sauce
05 - 3 tablespoons soy sauce
06 - 1½ tablespoons mirin
07 - 1 tablespoon honey or brown sugar
08 - 1 tablespoon rice vinegar
09 - 1 clove garlic, minced
10 - 1 teaspoon fresh ginger, grated
→ Rice & Vegetables
11 - 1 cup jasmine or sushi rice (uncooked)
12 - 1 cup frozen shelled edamame
13 - ½ cucumber, thinly sliced
14 - 1 green onion, thinly sliced (optional)
15 - 1 teaspoon toasted sesame seeds
# How to Make It:
01 - Rinse the rice under cold water until the water runs clear; cook according to package directions and keep warm.
02 - Bring a small pot of water to a boil, add the frozen edamame, cook 3–4 minutes until tender, then drain and set aside.
03 - Combine soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic and grated ginger in a small saucepan; bring to a gentle simmer over medium heat and simmer 3–4 minutes until slightly thickened, then remove from heat.
04 - Pat the fillets dry with paper towels and season both sides lightly with salt and black pepper.
05 - Heat the vegetable oil in a nonstick skillet over medium-high heat, add the salmon fillets and sear 2–3 minutes per side until golden and just shy of cooked through.
06 - Reduce heat to medium-low, pour half of the teriyaki sauce over the salmon and spoon the sauce over the fillets for 1–2 minutes until glossy and cooked through to desired doneness.
07 - Divide the cooked rice between two bowls, top with a salmon fillet, arrange edamame, cucumber slices and green onion alongside, drizzle with remaining teriyaki sauce and sprinkle with toasted sesame seeds before serving.
