Teriyaki Salmon with Ginger, Scallions & Steamed Rice

Ingredients

• 4 pieces salmon fillets

  4 skinless fillets, about 6 oz each

• 1.5 cups jasmine rice

  Rinsed until the water runs mostly clear

• 2.25 cups, plus 1 tbsp water

  2.25 cups for the rice and 1 tbsp for the cornstarch slurry

• 0.25 cup low-sodium soy sauce

  Use gluten-free tamari if needed

• 0.25 cup mirin

  Japanese sweet rice wine

• 2 tbsp light brown sugar

  Packed

• 2 tbsp fresh ginger

  Finely grated; use 1 tbsp in the sauce and 1 tbsp in the relish

• 1 clove garlic

  Finely grated or minced

• 6 scallions scallions

  Thinly sliced, white and green parts separated

• 2 tbsp unseasoned rice vinegar

  1 tbsp for the sauce and 1 tbsp for the relish

• 1 tbsp neutral oil

  Such as avocado, grapeseed, or canola oil

• 1 tsp cornstarch

  Mixed with 1 tbsp water before adding

• 0.75 tsp kosher salt

  Use 0.5 tsp for the rice and 0.25 tsp for the ginger-scallion relish

• 0.25 tsp freshly ground black pepper

  For the salmon

Instructions

1. Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Combine it with 2.25 cups water and 0.5 tsp kosher salt in a medium saucepan; bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
2. Meanwhile, heat the oven to 425°F and line a rimmed baking sheet with parchment. Pat the salmon dry and arrange the fillets skin-side down, if skin is attached; season with the black pepper and no additional salt.
3. In a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, 1 tbsp grated ginger, and 1 tbsp rice vinegar. Bring to a gentle simmer over medium heat and cook for 3 minutes, stirring, until the sugar dissolves and the mixture smells aromatic.
4. Whisk the cornstarch with 1 tbsp water, stir it into the simmering sauce, and cook for 1 to 2 minutes until glossy and thick enough to coat a spoon. Remove from the heat and reserve about one-third of the sauce for serving.
5. Brush the salmon generously with the remaining teriyaki sauce. Roast on the middle oven rack for 10 to 14 minutes, depending on thickness, until the centers reach 145°F and the flesh flakes easily with a fork.
6. While the salmon roasts, combine the sliced scallions, remaining 1 tbsp ginger, remaining 1 tbsp rice vinegar, neutral oil, and 0.25 tsp kosher salt in a small bowl. Toss and let stand for at least 5 minutes so the scallions soften slightly.
7. Fluff the rice with a fork and divide it among four bowls. Set a salmon fillet over each portion, spoon over the reserved teriyaki sauce, and finish with the ginger-scallion relish.

Make it part of your week.