Salmon coated in a perfectly balanced sweet and tangy teriyaki sauce, and served over a bed of rice that gets a lift from fresh herbs.
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons mirin (Japanese sweet rice wine)
- 3 tablespoons sake
- 2 tablespoons honey
- 1 pound fresh salmon fillet
- 2 teaspoons grapeseed oil
Combine the soy sauce, mirin, sake, and honey in a resealable bag.
Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove salmon, reserving the marinade.
Heat a frying pan or sauté pan over medium-high heat.
When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade.
Cover and cook for 4 to 5 minutes, until cooked through.