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Teriyaki-Glazed Salmon
with Brown Rice, Bell Pepper & Cucumber
50 MIN
4 Servings
From the Test Kitchen
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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NutritionPER SERVING
-
Calories730 Cals (est.)
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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