Caramelized Teriyaki Salmon with Sesame Toasted Buckwheat
Ingredients
The salmon and sauce
-
½
cup
sake
-
¼
cup
rice vinegar
-
⅓
cup
soy sauce
-
1
tablespoon
fresh ginger
-
1
tablespoon
peanut or sesame oil
-
1½
pounds
skin on salmon cut into filets
-
2-3
teaspoons
sugar
-
to taste
steamed edamame for serving
Sesame Toasted Buckwheat
-
1
cup
raw buckwheat groats
-
1
tablespoon
soy sauce
-
2
tablespoons
peanut oil
-
2
teaspoons
honey
-
1
lime
juice + zest
-
1
teaspoon
fresh ginger
-
½
hot house or english cucumber
sliced thin
-
2
green onions
sliced
-
⅓
cup
fresh cilantro chopped
Instructions
- Bring 2 cups of water to a boil and add the buckwheat, cooking until al dente for about 10 minutes, then drain.
- In a bowl, toss the cooked buckwheat with soy sauce, peanut oil, honey, lime zest and juice, and ginger.
- Add sliced cucumber, green onions, and cilantro to the buckwheat mixture and keep warm.
- In a bowl, whisk together sake, rice vinegar, soy sauce, and ginger.
- Heat a skillet over medium-high heat and add peanut or sesame oil.
- Sprinkle sugar on the salmon and sear it skin side down for 2-3 minutes until crisp.
- Flip the salmon and cook for another 2-3 minutes until caramelized.
- Remove the salmon from the skillet and wipe it clean.
- Add the teriyaki sauce to the skillet, bring to a boil, and reduce by a third for 3-5 minutes.
- Return the salmon to the skillet skin side up and cook for 2 minutes.
- Serve the salmon alongside the buckwheat drizzled with teriyaki sauce.
Nutrition Facts (estimated)
Servings
4
Calories
741
Total fat
35g
Total carbohydrates
60g
Total protein
45g
Sodium
800mg
Cholesterol
100mg
You might also like