Caramelized Teriyaki Salmon with Sesame Toasted Buckwheat

This is super simple, super quick and crazy delicious caramelized teriyaki salmon.
Caramelized Teriyaki Salmon with Sesame Toasted Buckwheat

INGREDIENTS:

  • 1/2 cup sake
  • 1 tablespoon fresh ginger
  • 1 tablespoon peanut or sesame oil
  • 1 1/2 pounds skin on salmon cut into filets
  • 2-3 teaspoons sugar
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • steamed edamame for serving

SESAME TOASTED BUCKWHEAT:

  • 1 cup raw buckwheat groats*
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil
  • 2 teaspoons honey
  • juice + zest of 1 lime
  • 1 teaspoon fresh ginger
  • 1/2 hot house or english cucumber sliced thin
  • 2 green onions sliced
  • 1/3 cup fresh cilantro chopped
Caramelized Teriyaki Salmon with Sesame Toasted Buckwheat


INSTRUCTIONS:
SESAME TOASTED BUCKWHEAT:

  1. Bring 2 cups water to a boil, add the buckwheat and boil until al dente, about 10 minutes. Drain.
  2. Add the buckwheat to a bowl and toss with the soy sauce, peanut oil, honey, lime zest + juice and ginger.
  3. Stir in the cucumber, green onions and cilantro. Keep warm and serve a long side the salmon.

SALMON:

  1. In a bowl, whisk together the sake, rice vinegar, soy sauce and ginger. Heat a large skillet over medium high heat. Add the oil. Sprinkle the top of the fish with with the sugar. Once hot, add the salmon, skin side down. Sear for 2-3 minutes or until the skin is crisp. Carefully flip the salmon and cook another 2-3 minutes or until the salmon has caramelized slightly. Carefully remove the salmon from the pan.
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