Description
Experience a culinary journey with this mouthwatering teriyaki salmon, perfectly glazed and served atop fluffy shiitake mushroom rice. This dish combines tender salmon fillets with a savory-sweet sauce, complemented by earthy mushrooms and aromatic jasmine rice, creating an unforgettable meal that’s ideal for both special occasions and cozy weeknight dinners.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tbsp brown sugar
- 1 tbsp fresh ginger (grated)
- 2 garlic cloves (minced)
- 1 cup shiitake mushrooms (sliced)
- 1 cup jasmine rice
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
- Prepare the marinade by whisking together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a small bowl. Reserve half for later.
- Marinate the salmon in the remaining mixture for at least 15 minutes.
- Rinse jasmine rice under cold water until clear, then cook in a saucepan with a ratio of 1 cup rice to 1.5 cups water until absorbed (about 15 minutes).
- In a skillet over medium heat, sauté shiitake mushrooms in sesame oil until golden (5-7 minutes).
- Increase heat to medium-high and cook marinated salmon for about 4-5 minutes per side until caramelized.
- Fluff the cooked rice and mix in sautéed mushrooms. Serve salmon on top of the mushroom rice, drizzling with reserved marinade.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 salmon fillet with mushroom rice
- Calories: 410
- Sugar: 8g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg