Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and sugar. This creates a delicious sweet and salty glaze that goes perfectly with your favorite protein. The versatile sauce only uses three ingredients. For this recipe I used salmon paired with fluffy rice and fresh nutrient dense kale.
- 1-1.5lb salmon
- 2 cups rice
- 2 cups kale
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp maple syrup or honey
- 2 garlic cloves (minced)
- vegetable oil
- 1 tbsp sesame seeds
- ¼ tsp Furikake rice seasoning
- Wash and cook rice.
- In a bowl mix the chopped garlic with the soy sauce, maple syrup and mirin.
- Place the salmon fillets in a dish and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.
- Place a large frying pan over a medium heat and add a splash of oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3–4 minutes, basting with the sauce so that the salmon is well coated. Add a splash of water if the sauce is too thick.
- Steam kale until tender (approx. 3 – 4 minutes).
- Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan. Dress with sesame seeds and Furikake rice seasoning (optional).