Teriyaki Grilled Salmon With Sesame Rice Recipe

About this recipe

A flavorful dinner featuring grilled salmon glazed with homemade teriyaki sauce, served alongside fragrant sesame rice and a refreshing cucumber salad.

Ingredients

• - Mowi Scottish Salmon Fillets
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 1 Piece Cucumber 1Pc
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• 160 Ml Cj Bibigo Sesame Oil
• - Imperial Elephant Jasmine Fragrant Rice
• 400G Whole Chickpeas In Water
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then set it aside to drain.
2. 2. Mince the garlic and ginger finely to prepare the base for the teriyaki sauce.
3. 3. In a saucepan, combine soy sauce, mirin, honey, garlic, and ginger, and simmer for 5 minutes until slightly thickened.
4. 4. Brush the salmon fillets with the teriyaki sauce, ensuring an even coat on all sides.
5. 5. Heat a grill pan over medium heat and lightly grease with sesame oil, then place the salmon fillets skin-side down.
6. 6. Grill the salmon for 4-5 minutes on each side until cooked through and slightly caramelized.
7. 7. While the salmon grills, cook the jasmine rice with water in a pot, covering it and simmering until tender.
8. 8. Slice the cucumber thinly and toss it with rice vinegar and a pinch of salt in a small bowl.
9. 9. Fluff the cooked rice with a fork and mix in toasted sesame seeds and a drizzle of sesame oil for flavor.
10. 10. Plate the sesame rice, place the grilled salmon on top, and garnish with chopped spring onions.
11. 11. Serve alongside the cucumber salad for a refreshing and balanced meal.