Salmon with ginger and molasses teriyaki

Sep 8

Recipe Mari Loewen, Photography Ross Cornish

This recipe is divine. The teriyaki covers the salmon in such a delicate and lovely way. And this is your easiest recipe to make.

Serve with a Jasmine rice, I suggest Rooster brand, and prepare according to package directions.

Ingredients

4 6-ounce salmon fillets, skin on

1 cup Tamari soy sauce

½ cup brown sugar

3 tablespoons molasses

1 tablespoon sesame oil

6 cloves garlic, minced

¼ cup fresh ginger, minced

¼ cup sesame seeds, toasted

2 cups Jasmine rice (we suggest Rooster brand)

Preparation

Prepare rice according to package directions.

Meanwhile, preheat oven to 400°. Combine soy sauce, brown sugar, molasses, sesame oil, garlic, and ginger in a saucepan. Bring to a boil and simmer for 5 minutes. Place salmon fillets skin side down on a baking sheet lined with parchment paper. Pour sauce over salmon and bake for 10 minutes. Slightly roast sesame seeds in pan and sprinkle tops of salmon before serving. Serves 4.

SalmonTeriyakiSeafoodSoy SauceRenew Issue 6Asian