Teriyaki Salmon with Stir-Fried Vegetables

A weeknight salmon dinner built from one pan for the salmon and vegetables plus a pot for rice. The sauce is reduced briefly to coat the fish and lightly glaze the vegetables, keeping the dish quick and balanced.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 200 g jasmine rice rinsed
• 475 ml water for rice
• 2 g fine salt divided
• 40 ml soy sauce divided
• 25 g honey for teriyaki glaze
• 15 ml rice vinegar for teriyaki glaze
• 6 g garlic minced
• 5 g fresh ginger grated
• 680 g salmon fillets patted dry, skin on or skinless
• 4 g fine salt divided
• 1 g black pepper freshly ground
• 15 ml neutral oil divided
• 15 ml neutral oil divided
• 250 g broccoli florets cut into bite-size pieces
• 150 g red bell pepper sliced
• 120 g carrot julienned or thinly sliced
• 120 g snap peas trimmed
• 6 g garlic minced
• 5 g fresh ginger grated
• 20 ml soy sauce divided
• 30 g scallions sliced
• 8 g toasted sesame seeds for garnish
• 60 g lime wedges for serving

Instructions

1. Cook the rice: combine the rinsed rice, water, and 2 g salt in a medium saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and rest, covered, for 5 minutes. The rice is tender and the grains are separate when fluffed.
2. While the rice cooks, stir together 40 ml soy sauce, honey, rice vinegar, half the garlic, and half the ginger in a small bowl. The glaze is smooth and the honey is mostly dissolved.
3. Season the salmon with the remaining 4 g salt and black pepper. Heat 15 ml oil in a large skillet over medium-high heat. Sear the salmon, presentation side down first if skinless, until browned and nearly cooked through, 3 to 4 minutes per side depending on thickness. Transfer to a plate. The salmon is browned on the outside and flakes slightly but still looks just underdone in the center.
4. Add the remaining 15 ml oil to the skillet. Add the broccoli, bell pepper, carrot, and snap peas with the remaining garlic and ginger. Stir-fry over medium-high heat until the vegetables are crisp-tender, 4 to 5 minutes. The vegetables are bright, lightly browned in spots, and still have bite.
5. Pour in the remaining 20 ml soy sauce and the glaze mixture. Return the salmon to the skillet and spoon the sauce over the fillets for 1 to 2 minutes, just until the salmon finishes cooking and the sauce lightly coats the vegetables and fish. The sauce looks glossy and clings to the salmon; the salmon flakes easily at the thickest part and reaches 63°C.
6. Fluff the rice and divide among bowls. Top with the salmon and vegetables, spooning any pan sauce over the top. Finish with scallions and, if using, sesame seeds and lime wedges. The bowls are assembled with glossy salmon, crisp vegetables, and visible garnish.