Inspired by one of Chef Suzanne’s must-have orders at Japanese restaurants, here’s our take on Teriyaki Salmon. We may be biased, but we think it’s better than the classic—not only is it a cinch to make at home, but you don’t even need to put your coat on to leave the house. To start, you’ll marinate the salmon in a sweet-savory sauce and then roast until it forms a sticky glaze. To round out the dish (with a healthy kick to boot), the salmon is paired with a crunchy salad with our very own vibrant ginger dressing. Teriyaki lovers, unite.
– Salt helps to break down garlic and ginger and extract their natural juices. By repeatedly scraping down and pressing, you’ll get a paste—a smooth and flavorful addition to sauces and dressings, without big chunks.
¼ cup teriyaki sauce
¼ cup hoisin sauce
2 wild Alaskan salmon tails
6 ounces butter lettuce
6 ounces grape tomatoes
1/4 tablespoon ginger
1 clove garlic
1½ ounces mayonnaise
1 tablespoon rice wine vinegar
2 teaspoon soy sauce
1 tablespoon sesame oil
1 cup shredded carrots
large resealable plastic bag (optional)
Preheat oven to 450°F. In a large shallow bowl or resealable plastic bag, whisk together teriyaki and hoisin until fully combined. Pat salmon dry with paper towel, add to sauce, and turn to coat. Set aside to marinate at room temperature for about 10 minutes.
While salmon marinates, rinse butter lettuce and tear leaves into bite-size pieces, discarding tough root. Rinse tomatoes and halve. Trim and discard skin of ginger. Mince ginger and garlic, keeping together on cutting board, and sprinkle over ¼ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until ginger and garlic are broken down and a paste forms.
Line a baking sheet with aluminum foil. Remove salmon from marinade, allowing excess to drip off, and place skin-side up on prepared baking sheet. Roast until sticky on outside and medium rare, 7-8 minutes.
While salmon roasts, in a large bowl (big enough for the salad), whisk together mayonnaise, rice wine vinegar, soy sauce, sesame oil, and ginger garlic paste until smooth.
Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice and add to bowl with sesame dressing. Add carrots, butter lettuce, and tomatoes, and toss to coat.
Serve teriyaki salmon over salad. Dig in!
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