plate recipe
Teriyaki Salmon + Jasmine Rice
4
servings - ~25 min
Salmon finished with teriyaki, over jasmine rice.
Ingredients
Salmon Fillets
4 (6 oz each)
Jasmine Rice
1⅓ cups
Teriyaki Sauce
1 bottle
Olive Oil
Kosher Salt
Black Pepper
Steps
-
1
Rinse rice. Add 1½ cups water per cup of rice + salt. Boil, cover, low 15 min, rest 5 min, fluff.
-
2
Pat salmon bone-dry, season with salt and pepper.
-
3
Sear skin-side down in olive oil over medium-high 4 min — don't move it.
-
4
Flip, 2-3 min more, to 125-130°F for medium.
-
5
In the last 2 min, pour teriyaki into the pan and let it reduce, flipping the protein to coat.