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Salmon Teriyaki Dinner

Salmon teriyaki dinner is an elegant way to feed your loved ones. The Date Syrup adds depth and complexity to the teriyaki sauce

Serves 2-3, contains fish, 25 minutes work time, 50 minutes total time

Ingredients:

For the rice:

1 cup jasmine or sushi rice

1.5 cups water

For the ginger spinach:

2-3 tablespoon vegetable oil       

About 0.5-inch fresh ginger, peeled and finely chopped

1 large bunch of spinach leaves, rinsed and coarsely chopped

Fine salt to taste

For the mushrooms:

2-3 tablespoon vegetable oil       

About 8 oz Cremini or Shimeji mushrooms, sliced or separated from the base

1-2 tablespoon light soy sauce

1-2 tablespoon NuNature date syrup

1-2 teaspoon balsamic vinegar

1/2 teaspoon sesame seeds

For the teriyaki sauce:

1/4 cup light soy sauce

4-5 tablespoon NuNature date syrup

3-4 tablespoon balsamic vinegar

For the salmon:

4 salmon fillets (about 7 oz each), skin on, cleared of pin bones

2-3 tablespoon vegetable oil

Method:

  1. For the rice: place rice in a fine sieve and thoroughly rinse. Drain well and place in a small pot.
  2. Add the water, bring to a boil over high heat, then reduce the heat to low, cover and gently cook 16 minutes until the rice is completely tender and done.
  3. Remove from the heat and allow to rest for at least 10 minutes.
  4. For the teriyaki sauce: place all the ingredients in a small saucepan and bring to a boil. Cook over medium-low heat 3-4 minutes until reduced and thickened.
  5. For the mushrooms: Heat the oil in a wide nonstick skillet.
  6. Add the mushrooms and fry 2-3 minutes over high heat while stirring.
  7. Add the soy sauce, date syrup and vinegar and cook while stirring 2-3 minutes until the mushrooms are glazed with the sauce. Add the sesame seeds and set aside.
  8. For the spinach: Heat the oil in a wide nonstick skillet.
  9. Add the ginger and fry 20-30 seconds, then add the spinach and cook until wilted and still bright green. Season with salt to taste.
  10. For the salmon: pat dry the salmon fillets using paper towels. Lightly coat with the oil. Heat a wide none stick griddle pan and sear the salmon on four sides to get scorch marks (1-2 minutes per side).
  11. Brush the salmon fillets with the teriyaki sauce. Place on a sheet pan lined with parchment paper and bake in a 400 degrees f oven 2-4 minutes until medium well in the middle.
  12. Serve the salmon with the rice, spinach and mushrooms.
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