Teriyaki is one of the most popular Japanese cooking techniques in the Western world. The soy, mirin and honey glaze creates a shiny, caramelized layer on the salmon that makes it irresistible. The brown rice and edamame turn this dish into a complete and nutritious bowl.
Japanese
Teriyaki salmon with brown rice and edamame
Teriyaki salmon glazed with soy sauce and mirin, accompanied by brown rice and edamame. Healthy and balanced Japanese recipe.
- Japan
- Main course
- High protein
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 440 kcal
- Protein 42 g
- Fiber 4 g
- Carbohydrates 38 g
- Fat 14 g
- Sodium 680 mg
Story behind the dish
Preparation
Teriyaki salmon with brown rice and edamame is a preparation from Japan with easy difficulty. Reserve about 35 minutes in total (15 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 salmon loins (160 g each).
- Have ready: For teriyaki: 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon honey, 1 teaspoon sesame oil.
- Have ready: 240 g of cooked brown rice.
- Have ready: 200 g peeled edamame (frozen).
- Have ready: 1 tablespoon toasted sesame seeds.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix the teriyaki ingredients and marinate the salmon for 20 minutes.
Mix the teriyaki ingredients and marinate the salmon for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook brown rice according to package
Cook brown rice according to package. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat edamame in boiling water 3 min; drain
Heat edamame in boiling water 3 min; drain. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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In a non-stick skillet over medium-high heat
In a nonstick skillet over medium-high heat, cook the salmon 3 minutes per side. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add remaining marinade and glaze 1-2 min until caramelized
Add remaining marinade and glaze 1-2 min until caramelized. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Serve salmon over brown rice with edamame on the side
Serve the salmon over brown rice with edamame on the side. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Decorate with toasted sesame
Garnish with toasted sesame, spring onion and ginger. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Draining the ingredients well prevents the dish from becoming watery or greasy.
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