halfbakedharvest4.5
Caramelized Teriyaki Salmon with Sesame Toasted Buckwheat.
This is super simple, super quick and crazy delicious caramelized teriyaki salmon.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●whisk
📝 Preparation Steps
1
Sesame Toasted Buckwheat
2
Bring 2 cups water to a boil, add the buckwheat and boil until al dente, about ⏱️ 10 minutes. Drain. Add the buckwheat to a bowl and toss with the soy sauce, peanut oil, honey, lime zest + juice and ginger. Stir in the cucumber, green onions and cilantro. Keep warm and serve a long side the salmon.
cup soy sauce1/3soy sauce1 tablespoonpeanut oil2 tablespoonshoney2 teaspoonsfresh ginger1 teaspoon
3
Salmon
4
In a bowl, whisk together the sake, rice vinegar, soy sauce and ginger. Heat a large skillet over medium high heat. Add the oil. Sprinkle the top of the fish with with the sugar. Once hot, add the salmon, skin side down. Sear for ⏱️ 2-3 minutes or until the skin is crisp. Carefully flip the salmon and cook another ⏱️ 2-3 minutes or until the salmon has caramelized slightly. Carefully remove the salmon from the pan.
cup soy sauce1/3soy sauce1 tablespoonfresh ginger1 teaspoon
5
Wipe the skillet clean of any grease and add the teriyaki sauce. Bring the sauce to a boil and cook for ⏱️ 3-5 minutes or until the sauce has reduced by a 1/3. Add the salmon, skin facing up. Cook two minutes and then remove from the heat. Serve the salmon along side the buckwheat and drizzled with the teriyaki sauce. EAT!
Nutrition Facts
calories
741 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
429 mg
protein Content
42 g
cholesterol Content
93 mg
carbohydrate Content
41 g
saturated Fat Content
3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...