Indulge in the delightful flavors of Japan with this Teriyaki Salmon recipe, elevated with a vibrant medley of sautéed vegetables. This dish offers a perfect balance of sweet and savory, the rich, glazed salmon perfectly complementing the crisp-tender vegetables. Imagine succulent salmon fillets, glistening with a mouthwatering teriyaki sauce, alongside colorful bell peppers, onions, and broccoli, all bursting with fresh flavor. It's a healthy, satisfying meal that’s surprisingly easy to create, even for weeknight dinners.
This recipe isn't just about taste; it's about creating a visually stunning dish that will impress your family and friends. Ready to experience the magic? Let's dive into the simple, step-by-step process to make this restaurant-quality Teriyaki Salmon with Sautéed Vegetables.
Tools Needed
- Large pan or pot
- Scale or grater
- Spatula
- Frying pan (non-stick preferred)
- Fish spatula
- Thermometer
- Rice cooker
Ingredients
- Light soy sauce: 200 ml
- Brown sugar: 100 g
- Apple cider vinegar: 60 ml
- Water: 60 ml
- Ginger: 20 g (optional)
- Garlic: 10 g (optional)
- Corn flour (cornstarch): 10 g
- Salmon fillets: 800-900 g
- Salt
- Black pepper
- Olive oil
- White onion
- Green pepper
- Red pepper
- Carrot
- Zucchini
- Soy sauce
- Sesame oil
- Sesame seeds
- Chives
- White rice
Step-by-Step Instructions
Step 1. Prepare the Teriyaki Glaze and Season the Salmon
- Combine soy sauce, brown sugar, apple cider vinegar, water, ginger (optional), garlic (optional), and corn flour mixed with water in a pan. Heat and stir until the sugar dissolves and the sauce thickens.
- Add salt, pepper, and a splash of olive oil to the salmon fillets.
Step 2. Sear the Salmon and Sauté Vegetables
- Heat oil in a non-stick frying pan. Sear the salmon fillets for about 2 minutes per side, being careful not to overcook.
- Add thinly sliced onions, peppers, carrots, and zucchini to the pan. Sauté until tender-crisp, seasoning with salt, pepper, soy sauce, and sesame oil at the end.
Step 3. Glaze the Salmon
- Heat the teriyaki sauce and gently place the seared salmon in the sauce. Cook for a few minutes until the internal temperature reaches 55-60°C (131-140°F).
Step 4. Serve the Perfect Teriyaki Salmon
- Arrange the cooked rice, sautéed vegetables, and glazed salmon on a plate. Garnish with sesame seeds and chives.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Handle salmon gently as it is a delicate protein.
- Use a fish spatula for easy turning and to avoid breaking the salmon.
- Don't overcook the salmon; aim for an internal temperature of 55-60°C (131-140°F).
- Add a splash of broth or water to the teriyaki sauce if it gets too dry.
Nutrition
- N/A
FAQs
1. Can I use frozen salmon for this recipe?
Yes, just make sure to thaw it completely and pat it dry before cooking to ensure even browning and cooking.
2. How can I make the teriyaki sauce thicker?
Simmer the sauce uncovered for a few more minutes after adding the cornstarch slurry (or arrowroot powder) to allow excess liquid to evaporate.
This Teriyaki Salmon recipe delivers restaurant-quality taste and presentation right to your kitchen table. With its simple technique and incredible flavor, it's sure to become a new family favorite. Enjoy the delicious results of your culinary adventure!