Sockeye Salmon Teriyaki with Vegetables
Sockeye Salmon Teriyaki and Vegetables is a rich and robust entree that is easily prepared, delicious, and healthy.
What is it about the natural pairing of salmon and Asian flavors that makes such a rich and flavorful dish to enjoy, especially when it comes to teriyaki?
Teriyaki is actually a cooking technique, originating in Japanese cuisine. Foods are prepared usually by grilling or broiling with a specific glaze. The glaze is a combination of soy sauce, mirin, and sugar.
What is Teriyaki Sauce?
While teriyaki refers to a cooking method, teriyaki sauce is created from three main components, soy sauce, mirin (rice wine) and sugar, although many additional ingredients can be added for variations in flavor.
This recipe includes rice vinegar (similar to rice wine), sesame oil, ginger and garlic to create a robust and full bodied sauce that enhances the flavor of the fish, making this Sockeye Salmon Teriyaki and Vegetables an impressive but easily prepared entree.
How to Make Homemade Teriyaki Sauce?
Making your own teriyaki sauce, always a tastier option than store bought, is relatively easy.
The sauce components are combined in a small saucepan, whisked together, then brought to a low boil over medium heat. Once the sauce has begun to simmer, a slurry made from cornstarch and water, is added. The sauce simmers for a few more minutes, naturally thickening.
It’s as easy as that.
What Vegetables to Serve with Salmon Teriyaki?
One of the best things about this Sockeye Salmon Teriyaki with Vegetables is the endless combinations that can be made by switching up the vegetable combination.
Teriyaki sauce pairs well with a wide variety of vegetables. This recipe specifies carrots and a sweet onion and green onions for a garnish, but those can be substituted with numerous other vegetables depending on your preference or what you have on hand.
Common options include broccoli, asparagus, mushrooms, bell peppers, baby corn, bok choy, brussel sprouts, snap/snow peas, green beans, water chestnuts, cabbage, zucchini, or spicy peppers.
Sockeye Salmon Teriyaki and Vegetables
- 4 portions sockeye salmon (4-6 ounces each); thawed
- ½ cup soy sauce
- ¼ cup water
- ½ cup white granulated sugar
- 1 tbsp rice vinegar (or rice wine)
- 1 tbsp sesame oil
- 3 tsp fresh grated ginger/ginger paste (or 1 tsp ground)
- 1 ½ tsp garlic (or 3 cloves); minced
- 2 tsp cornstarch
- 1 tbsp water
- 2 large carrots, peeled, cut on a bias
- 1 white or sweet onion, large dice
- 1 tbsp olive oil
- 6-8 green onions, greens sliced, for garnish
- 1 tsp sesame seeds; optional garnish
- Heat oven to 400℉.
- In a small saucepan, combine soy sauce, water, sugar, vinegar, sesame oil, ginger, and garlic.
- Put over medium heat, and whisk together until combined.
- In a small bowl, whisk the cornstarch and water together to create a slurry.
- When mixture starts to simmer, add the slurry and whisk until combined.
- Simmer for about 2-3 minutes until mixture starts to thicken (it will thicken more as it cools); set aside.
- To avoid cross-contamination, place some of the sauce in a separate bowl for basting.
- Place veggies in a large cast iron pan or baking sheet.
- Toss with olive oil to coat.
- After 15 minutes, turn veggies with a spatula for even browning.
- Make spaces for salmon and the portions to the pan add to pan.
- Baste with glaze.
- Place back into oven for an additional 12-15 minutes, or until salmon is cooked through, internal temperature 125℉.
- Remove, drizzle additional sauce over fish and veggies.
- Garnish with sesame seeds and serve.