Teriyaki glazed salmon baked under the broiler and served with garlic sautéed asparagus. Makes a quick and healthy dinner for any day of the week! Omit rice for a grain-free/paleo option.
TERIYAKI SALMON AND RICE:
- 1/2 cup low sodium soy sauce or tamari (get gluten-free soy sauce, if needed)
- 2–4 tablespoons honey or coconut sugar, or more if you like it sweeter
- 1/4 cup water
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
- pinch of black or crushed red pepper
- 16–20 ounces salmon, about 3 or 4 fillets
- 2 cups white or brown rice, cooked according to package directions (I like medium grain)
- 1/2 cup reserved marinade
- 1/2 tablespoon cornstarch
- 1 tablespoon water
GARLIC SAUTEED ASPARAGUS
- 1 tablespoon butter or oil of choice
- 2 cloves garlic, minced
- 1 bunch of asparagus, cleaned and ends trimmed (tutorial here.)
- salt and pepper, to taste
- In a medium sized bowl, combine soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, ginger, and pepper. Mix together and transfer 1/2 cup of prepared marinade to a small saucepan for later use.
- Place salmon fillet into a shallow dish or large ziplock bag. Pour remaining marinade over fish to evenly coat. Marinate fish in the fridge for 20-30 minutes. Meanwhile, prepare rice according to package directions.
MAKE TERIYAKI GLAZE:
- Place saucepan with 1/2 cup reserved marinade onto the stove and heat over medium heat. In a small bowl combine cornstarch with water and mix well. Stir cornstarch mixture into the teriyaki mixture on the stove. Bring to a simmer and continue to stir until glaze has thickened, about 3 or 4 minutes. Remove from heat and set aside for later use.
- When the salmon has marinated for a while, preheat the broiler in your oven. Remove salmon from the dish/plastic bag and discard the remaining marinade. Place salmon fillets skin side down on a broil-safe pan lined with foil. Brush some of the reserved teriyaki glaze, that you cooked on the stove earlier, onto the each fillet. Place the pan directly under the broiler for 5 minutes. Remove from the oven and brush on more glaze. Return to the oven and cook for an additional 3-5 minutes, depending on the thickness of your fillet. More time may be needed. It takes about 4-6 minutes per 1/2 inch of thickness. You will know the fish is done when it is firm to the touch and sections pull apart easily with a fork. Careful not to overcook.
- In a large pan, heat butter or oil over medium-high heat. Add garlic to the pan and then the trimmed asparagus. Sauté for 4 or 5 minutes, moving often, just until asparagus is tender but still crunchy (more time may be needed depending on the thickness of your asparagus.)
PUTTING IT TOGETHER:
- Place some rice into your bowls. Top each with a serving of asparagus and a salmon fillet. Drizzle some of the remaining teriyaki glaze over each bowl. Sprinkle with sesame seeds or extra crushed red pepper for heat. Serve immediately.
- Category: Meal, Seafood, Gluten Free
- Cuisine: Asian