Ingredients

The following ingredients have 7 Servings
  • 4 cups water
  • 2 cups uncooked white rice
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons butter
  • 1/4 cup sliced minced fresh parsley
  • Salt and pepper to taste
  • 1/2 cup soy sauce
  • 2 tablespoons white vinegar
  • 1/4 cup water
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic (minced)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons olive oil
  • 4 salmon fillets (1 lb)
  • Salt and pepper to taste

Instruction

  • Make the rice: Bring water to a boil over medium-high. Add rice and ginger and reduce heat to low and cover rice. Let rice simmer 15-20 minutes until rice is tender and fluffy. Remove from heat and add butter and parsley to rice and season with salt and pepper to taste. Enjoy!
  • Make the sauce: In a small skillet over medium-high heat, bring soy sauce, vinegar, water, sugar, ginger, and garlic to a simmer over medium-high heat. Gradually whisk in cornstarch/water mixture until smooth. Stir occasionally until sauce is thickened. Remove from heat and transfer to a bowl and keep warm.
  • Wipe skillet clean and heat olive oil over medium heat until shimmery. Pat salmon dry with paper towels and season both sides with salt and pepper. Sear salmon 3-4 minutes on each side until golden brown. Reduce heat to medium and add teriyaki sauce to pan, brushing sauce over salmon fillets. Serve salmon warm with gingered rice. Enjoy!