This teriyaki salmon bowl recipe is sticky, savory and candy

These days’s recipe is a riff on teriyaki, which is a centuries-old methodology actually which means “shine” or “luster” (tare) and “grill” or “broil” (yaki). Cooked over or underneath a reside flame, protein or greens are basted with a marinade that turns right into a glaze and coats the meals. On this variation, tailored from Ali Slagle’s cookbook, “I Dream of Dinner,” teriyaki’s signature taste comes in combination in a pan on a burner, making the method achievable even with out an open flame.

Slagle’s authentic recipe options hen, however fish, together with tuna, mackerel and salmon, are ceaselessly given the teriyaki remedy in Japan. Right here, you’ll let cubes of salmon take in a marinade of soy sauce, honey, garlic and ginger. Whilst that’s going down, you’ll whip up fast pickles through letting crunchy greens, equivalent to bell peppers, onions, celery, radishes, snow peas, carrots or cabbage, soak in a rice vinegar, salt and sugar slurry.

Then, warmth a pan and, the usage of tongs or a slotted spoon, pluck out the cubes of salmon and start sauteing them. When they’re well-browned and quite glossy, upload the remainder of the glaze to the pan. It is going to bubble furiously after which settle right into a syrupy sauce.

With those teriyaki-style hen skewers, meat-on-a-stick by no means tasted higher

Serve the salmon, pickled greens and additional glaze over steamed rice. It’s now not the normal strategy to teriyaki, however it’s a tremendous and flavorful illustration of the style.

Sticky Salmon With Sushi Rice and Pickled Greens

• Rather than salmon >> that you must use cut-up hen, sliced mushrooms, tofu or tuna.

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• 1 1/4 cups water
• 1 cup sushi rice, rinsed if desired
• 1/4 teaspoon tremendous salt

• 1 1/2 kilos boneless, skinless salmon fillets, ideally center-cut, patted dry and lower into 1-inch cubes
• 1/4 teaspoon freshly flooring black pepper
• 1/2 cup low-sodium soy sauce
• 1/3 cup honey
• 2 tablespoons unseasoned rice vinegar
• 3 cloves garlic, minced or finely grated
• 1 (2-inch) piece recent ginger, finely grated
• 1 tablespoon impartial oil, equivalent to grapeseed
• 1 tablespoon unsalted butter (not obligatory)

• 1 cup thinly sliced bell peppers, cabbage, snow peas, carrots or different crunchy greens
• 1/2 cup unseasoned rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon tremendous salt

Make the rice: In a medium saucepan, stir in combination the water, rice and salt. Convey to a boil over excessive warmth. Quilt, lower the warmth to the bottom atmosphere and cook dinner till the rice is smooth, about quarter-hour. Take away from the warmth and stay lined.

Marinate the salmon: In a medium bowl, toss in combination the salmon and pepper. Upload the soy sauce, honey, rice vinegar, garlic and ginger and stir gently with a fork to mix, ensuring every piece of fish is well-coated.

Make the pickles: In a small bowl, toss in combination the greens, vinegar, sugar and salt till well-coated. Put aside to pickle, stirring sometimes.

Cook dinner the salmon: In a big, nonstick skillet over medium-high warmth, warmth the oil till it shimmers. The usage of a slotted spoon, switch the salmon to the skillet, shaking off any extra marinade. Cook dinner, flipping the items a couple of times, till browned, about 3 mins. Upload the marinade and convey to a boil. Cook dinner, stirring the salmon within the sauce, till the sauce is darkish and syrupy and the salmon is cooked on your liking (lower open a work to test should you’d like), any other 3 mins. Take away from the warmth and stir within the butter, if the usage of, letting it soften into the sauce.

When able to serve, fluff the rice with a fork and stir in 1 tablespoon of the vinegar combination from the greens to taste it. Divide the rice and salmon lightly amongst bowls and serve with pickled greens at the aspect.

According to serving (1 cup rice, 3/4 cup salmon, 3 tablespoons sauce, with out the pickled greens, because the components are too variable for a significant research)

Energy: 548; General Fats: 11 g; Saturated Fats: 2 g; Ldl cholesterol: 78 mg; Sodium: 1177 mg; Carbohydrates: 71 g; Nutritional Fiber: 1 g; Sugar: 27 g; Protein: 40 g

This research is an estimate in keeping with to be had components and this preparation. It will have to now not change for a dietitian’s or nutritionist’s recommendation.

Tailored from “I Dream of Dinner” through Ali Slagle (Clarkson Potter, 2022).

Examined through G. Daniela Galarza; e-mail inquiries to [email protected].

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Atone for this week’s Consume Voraciously recipes:

Tuesday: Butternut Squash, Kale and Shiitake Casserole

Wednesday: Tomato-Balsamic Hen

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