INGREDIENTS 2 Fresh Salmon Filets w/ Skin 1 Fresh Lemon 2 tablespoons Olive Oil 1 teaspoon Salt 1 tablespoon Minced Garlic 1 tablespoon Fresh Peeled Chopped Ginger 1 Gallon Ziploc Bag Jasmine Rice – ½ Cup 1 tablespoon of Rice Vinegar
Teriyaki Sauce 1/4 cup Soy Sauce 2 tablespoon Raw Honey 1 tablespoon Fresh Peeled Ginger 1/2 tablespoon Minced Garlic 1/4 teaspoon Sesame Oil 1/2 Cup Brown Sugar 2/3 Cup water 3 tablespoons of corn starch
INSTRUCTIONS 1. Rinse Salmon filets in cold water and pat dry with paper towel 2. Place Salmon in 1 gallon bag 3. Pour 1 teaspoon of salt in bag 4. Pour 1tbs of minced garlic in bag 5. Pour 1 tablespoon Ginger in bag 6. Cut 1 Lemon in half and squeeze Juice into bag 7. Pour 1 tablespoon of rice vinegar 8. Pour 1 tablespoon of Olive oil into bag 9. Close bag and toss aroung until ingredients cover entire fish 10. Place bag in refrigerator and let marinate for at least 1 hour 11. On medium heat pour 1 teaspoon of sesame oil in a sauce pan 12. Pour in 1/2tbs of Garlic & 1 tbs of Ginger in hot oil and stir until golden 13. Pour ½ cup of water and bring to boil 14. Add ¼ cup brown sugar 15. Add 1 tbs of raw honey 16. Add 1/3 cup of Soy sauce 17. Add 3 tablespoon of corn starch 18. Turn heat down and stir slowly until sauce thickens 19. Put sauce to the side 20. Heat frying pan and pour in 1 tablespoon of olive oil 21. Place salmon skin side down into hot oil and sear for about 5-7 minutes until skin is crispy and brown. 22. Flip salmon over and sear other side for 3- 5 minutes 23. Pour teriyaki sauce all over fish and cover 24. Turn heat on low and simmer until sauce carmalizes and fish starts to flake (5 - 7 minutes) 25. Spoon 1cup of Steamed rice on a plate 26. Place cooked salmon on top of rice 27. Pour remaining sauce over salmon and rice 28. Let the complimentary flavors dance in your mouth and enjoy.