Ingredients:

  • ¼ cup (60 ml) soy sauce (low-sodium recommended)
  • 2 tablespoons (30 ml) honey or maple syrup
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 g) minced garlic
  • 1 teaspoon (5 g) minced ginger
  • ½ tablespoon (7 g) cornstarch (optional, for thickening)
  • 4 (6 oz or 170 g) salmon fillets, skin removed
  • 2 cups (370 g) cooked jasmine or brown rice
  • 1 cup (150 g) snap peas or broccoli florets
  • 1 cup (150 g) shredded carrots
  • ½ cup (75 g) sliced radishes (optional)
  • 2 green onions, sliced, for garnish
  • Sesame seeds, for garnish (optional)

Instructions:

  1. In a small saucepan, mix soy sauce, honey, rice vinegar, garlic, and ginger.
  2. Heat over medium heat. Stir continuously until combined.
  3. Optional: For a thicker sauce, mix cornstarch with 1 tablespoon of water; add to the pan and stir until thickened.
  4. Preheat the grill or oven to medium-high heat (around 400°F or 200°C).
  5. Brush both sides of each salmon fillet with a portion of the teriyaki sauce.
  6. Grill or bake salmon for 6-8 minutes on each side or until the internal temperature reaches 145°F (63°C). Baste with additional sauce during cooking.
  7. While the salmon is cooking, heat the snap peas and shredded carrots in a small amount of water until tender (about 3-5 minutes).
  8. Fluff the cooked rice with a fork.
  9. Divide the rice among serving bowls. Top each with a salmon fillet, sautéed vegetables, and garnish with radishes, green onions, and sesame seeds.