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:
- For the rice: place rice in a fine sieve and thoroughly rinse. Drain well and place in a small pot.
- 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.
- Remove from the heat and allow to rest for at least 10 minutes.
- 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.
- For the mushrooms: Heat the oil in a wide nonstick skillet.
- Add the mushrooms and fry 2-3 minutes over high heat while stirring.
- 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.
- For the spinach: Heat the oil in a wide nonstick skillet.
- 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.
- 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).
- 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.
- Serve the salmon with the rice, spinach and mushrooms.
