Teriyaki Salmon with Roasted Asparagus

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for the asparagus.

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2. 2

   In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic for the teriyaki sauce.

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3. 3

   In a separate tiny bowl, combine the cornstarch and water to create a slurry. Set aside.

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4. 4

   Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.

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5. 5

   Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp.

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6. 6

   While the asparagus roasts, pat the salmon fillets dry with paper towels and season them with salt and pepper.

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   ملاحظة الطاهي: Drying the salmon helps achieve a crispier skin.

7. 7

   Heat olive oil in a non-stick skillet over medium-high heat.

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8. 8

   Once the oil is shimmering, place the salmon fillets skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is crispy.

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9. 9

   Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness.

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   ملاحظة الطاهي: Cooking time will vary based on thickness. Salmon is done when it flakes easily with a fork.

10. 10

    Remove the cooked salmon from the skillet and set aside on a plate.

11. 11

    Reduce the heat to medium-low. Pour the teriyaki sauce mixture into the same skillet.

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12. 12

    Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry.

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    ملاحظة الطاهي: Whisk constantly to prevent lumps.

13. 13

    Cook the sauce, stirring constantly, for 1-2 minutes until it thickens to a glaze consistency.

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14. 14

    Return the salmon fillets to the skillet and spoon the teriyaki glaze over them, coating evenly.

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15. 15

    Serve the teriyaki salmon immediately with the roasted asparagus. Garnish with toasted sesame seeds and sliced green onions, if desired.