Teriyaki Ginger Salmon

16 steps

Prep:10minCook:40min

Updated at: Thu, 17 Aug 2023 04:05:47 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories584.5 kcal (29%)

Total Fat18.8 g (27%)

Carbs65.6 g (25%)

Sugars18.1 g (20%)

Protein38.4 g (77%)

Sodium2971.8 mg (149%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

24 ozcarrots

2scallions

1 thumbginger

1lime

1 cupjasmine rice

5 tspwhite wine vinegar

16 Tbspteriyaki sauce

20 ozsalmon

1 Tbspsesame seeds

1 tspsriracha

Instructions

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.

ginger1 thumb

scallions2

carrots24 oz

lime1

Step 2

Trim, peel, and halve carrots lengthwise; cut into 3-inch-long, 1/2 inch thick pieces. Peel and mince the ginger. Trim and thinly slice the scallions, separating whites from greens. Zest and quarter lime.

carrots24 oz

Step 3

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper

carrots24 oz

Step 4

Roast on top rack until browned and tender, 20-25 minutes. Cover and keep warm.

Step 5

Meanwhile, melt 1 tbsp of butter in a small pot over medium-high heat. Add half of the ginger; cook, stirring, until fragrant, 30 seconds.

ginger1 thumb

Step 6

Stir in rice, 1 1/2 cups of water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes

jasmine rice1 cup

Step 7

Keep covered off heat until ready to serve.

Step 8

While rice cooks, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle.

scallions2

white wine vinegar5 tsp

Step 9

In a separate small bowl, combine teriyaki sauce, remaining ginger, a squeeze of lime juice, and Sriracha to taste.

sriracha1 tsp

ginger1 thumb

teriyaki sauce16 Tbsp

lime1

Step 10

Pat salmon dry with paper towels. Season alp over with salt and pepper.

salmon20 oz

Step 11

Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin side down; cook until skin is lightly browned and crispy, 5-7 minutes. Carefully flip and cook until fish is opaque and cooked through. 1-2 minutes more.

Step 12

Transfer salmon to a plate. Return pan to medium high heat and add sauce. Bring to boil and cook until reduced by half, 2-4 minutes.

Step 13

Remove from heat and stir in 2 tbsp butter

Step 14

Fluff rice with a fork; stir in 2 tbsp butter and season with salt and pepper.

Step 15

Toss carrots with lime zest to taste

Step 16

Divide rice, carrots, and salmon between plates; drizzle salmon with sauce. Top with pickled scallions and sesame seeds and any Sriracha to taste. Garnish with scallion greens.