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Teriyaki-Glazed Salmon

with Brown Rice, Bell Pepper & Cucumber

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

The pairing of rich, buttery salmon and tangy-sweet teriyaki sauce is a longtime favorite in Japanese cuisine. The word “teri” roughly translates to “glossy”—a reference to the gorgeous luster the delicious sauce imparts. To further complement this delicious duo, we’re serving our glazed salmon atop hearty brown rice, tossed with ginger-sautéed bell pepper and cucumber marinated with vinegar and sesame oil.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the cucumber; place in a large bowl with the vinegar and sesame oil. Season with salt and toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and finely chop the ginger. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Roughly chop the peanuts.

Cook the rice:
2 Cook the rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, 2 cups of water and a big pinch of salt and pepper. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Cook the pepper:
3 Cook the pepper:

Once the rice has cooked for about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pepper and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of marinated cucumber. Wipe out the pan.

Cook the salmon:
4 Cook the salmon:

While the rice continues to cook, pat the salmon fillets dry with paper towels; season on both sides with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 2 to 3 minutes on the first side, or until lightly browned. Flip and add the teriyaki sauce. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until thoroughly coated and cooked to your desired degree of doneness. Remove from heat.

Finish the rice:
5 Finish the rice:

Add the cooked rice and half the green tops of the scallions to the bowl of marinated cucumber and pepper; stir to thoroughly combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished rice between 4 dishes. Top with the cooked salmon fillets (including any sauce from the pan). Garnish with the peanuts and remaining green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the cucumber; place in a large bowl with the vinegar and sesame oil. Season with salt and toss to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Peel and finely chop the garlic. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and finely chop the ginger. Cut out and discard the stem, ribs and seeds of the pepper; small dice. Roughly chop the peanuts.

2 Cook the rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, 2 cups of water and a big pinch of salt and pepper. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Cook the rice:
Cook the pepper:
3 Cook the pepper:

Once the rice has cooked for about 20 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the pepper and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of marinated cucumber. Wipe out the pan.

4 Cook the salmon:

While the rice continues to cook, pat the salmon fillets dry with paper towels; season on both sides with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down. Cook 2 to 3 minutes on the first side, or until lightly browned. Flip and add the teriyaki sauce. Cook, occasionally spooning the sauce over the fillets, 2 to 3 minutes, or until thoroughly coated and cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:
5 Finish the rice:

Add the cooked rice and half the green tops of the scallions to the bowl of marinated cucumber and pepper; stir to thoroughly combine. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished rice between 4 dishes. Top with the cooked salmon fillets (including any sauce from the pan). Garnish with the peanuts and remaining green tops of the scallions. Enjoy!

Plate your dish: