A Julie Recipe-Ginger Teriyaki Salmon
The rich, moist flesh of salmon is the perfect foil for this sweet, sticky Teriyaki glaze.
Prep Time: 20
Cooking Time: 10
- 1/4 cup fresh ginger, grated
- 1/4 cup sugar
- 2 tbsp Fountain Thick Teriyaki Sauce
- 2 tbsp sesame seeds
- 1 tbsp peanut or vegetable oil
- 4 salmon fillets, around 180g each
- Salt and pepper, to season
- 1 tsp vegetable oil
- 2 tsp teriyaki sauce
- 4 baby bok choi, washed and cut in quarters lengthwise
- 8 stems of broccolini
- In a small saucepan, combine the ginger and sugar with 1 cup of water. Bring to the boil and boil for around 10 minutes or until reduced until there are about 2 tablespoons of liquid left. Strain the liquid, discarding the ginger. Add 2 tablespoons Fountain Thick Teriyaki sauce to the ginger syrup.
- In a non-stick fry pan over medium heat, dry-fry the sesame seeds until fragrant and golden brown. Set aside.
- Sprinkle salt and pepper over the salmon. Add the oil to the pan and sear the salmon, skin side down, for 6 minutes until the skin has crisped. Turn and cook for a further 3-4 minutes or until cooked to your liking. Bear in mind that the fish will continue to cook for another couple of minutes after being removed from the heat.
- Wipe out the pan, and add the oil and over a high heat, sauté the broccolini. After 2 minutes add the bok choi. Add the teriyaki sauce with a tablespoon of water and toss for a further 2-3 minutes until the vegetables are tender but not limp.
- Serve the salmon skin side up, on top of the greens. Drizzle the ginger teriyaki sauce over the top and sprinkle with the toasted sesame seeds. Serve with rice on the side.