Whether you grill or sear on stove-top, fillets of salmon cook up very quickly; and therefore, by the time the steamed rice is ready to serve, so will this wonderful salmon with teriyaki ginger sauce to be by its side.
After the super bowl weekend, we prefer getting back to eating fish and salads, basically eating light for the rest of the week, don't you?
Have a great day! It's snowing in New York, so stay warm! Thanks for stopping by!
10 Minute Salmon with Teriyaki Ginger Sauce
- 4 Salmon fillets ( 1.5 pounds)
- 3 green onions, thinly sliced vertically
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. sugar
- 1/2 tsp. finely grated fresh ginger
- 1 garlic clove- minced
- 1/4 tsp. corn starch
- 2 tsp. extra-virgin olive oil
- cooking spray
- 1/2 tsp. toasted sesame seeds to garnish
- 4 cups of steamed rice, for serving
In a large frying pan over medium heat. Lightly spray pan with cooking spray.
Add the 4 fillets of salmon, skin side up, and sear them for about 2 to 3 minutes, until they are cooked half way through.
Peel back the skin on the ginger root, and grate ginger.
Then mince the garlic clove.
Gently flip Salmon fillets over and continue to grill for another 2 to 3 minutes. Turn off the heat and set aside.
In the meantime, in a small sauté pan, add soy sauce, sugar, ginger, garlic, corn starch, olive oil and half the green onions. Reserve some green onions to garnish.
Simmer the sauce on low heat for 2 minutes, until the sugar dissolves and sauce thickens slightly.
If the salmon fillets are fully cooked (to your preference), then transfer the salmon to a serving platter. Pour the teriyaki sauce directly over the salmon.
Garnish some sesame seeds and green onions on top.
Serve with some steamed rice on the side. Serve immediately.