Teriyaki Salmon
- Cook
- 9 min
2 (5–6 oz each) salmon fillets, skin-on
Flour for dusting
10 green beans, trimmed, cut diagonally
1 tablespoon vegetable oil
Teriyaki Sauce
2 tablespoons sake
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon honey
½ teaspoon ground ginger
Garnish
White sesame seeds
Scallions, finely chopped
Pat salmon dry with a paper towel to remove excess moisture, then lightly dust it with flour. In a small bowl, mix the ingredients for Teriyaki Sauce.
Preheat the pot over medium heat for about 2 minutes. Add vegetable oil and spread it evenly. Once the oil starts to smoke, place salmon skin-side down in the pot and sear over medium heat for 1 minute.
Arrange green beans around the salmon and steam-roast, covered, over low heat for 4 minutes. Add Teriyaki Sauce to the pot, and simmer over medium heat, uncovered, for about 2 minutes or until the sauce thickens.
Plate the salmon skin-side up with the green beans. Garnish with sesame seeds and scallions before serving.
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