- 1 teaspoon gochujang
- 1/2 teaspoon brown rice vinegar
- Generous grinds freshly ground black pepper,
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 1 inch piece of ginger, finely grated
- 1 cup brown rice
- 2 cups veg or mushroom stock
- kosher salt, to taste
salmon + assembly
- 1 portion wild sockeye salmon, sliced in half lengthwise
- 2 oz snow peas, thinly sliced on a diagonal
- 1 scallion, thinly sliced into rings
- 2/3 cup cooked brown rice
- 1 tsp sesame seeds
- Kosher salt
- Evoo, for searing
Add 1 cup of dry rice to a small saucepan. Pour 2 cups veg or mushroom stock to cover and bring contents to a boil set over high heat.
Place the lid to cover and turn the heat to medium low, so the rice simmers as it cooks.
After about 20 minutes, the rice should smell toasty and all liquid will have been absorbed. Season rice with kosher salt and fluff with a fork. Replace the lid and set aside.
Pat the salmon dry on both sides and place the filets skin side up on a plate or tray. Season with kosher salt and allow them to come to room temp as you prepare the other ingredients.
Stir together all teriyaki ingredients until well combined.
get a heavy bottom skillet hot set over high heat. Drizzle oil into the pan and swirl to coat. Place the salmon skin side down and sear for 2-3 minutes, until the sides begin to turn opaque.
Turn the salmon flesh side down - if they have acquired a good sear, they will easily release from the pan. As soon as they are turned, pour in the teriyaki mixture. It will roil and bubble. Reduce the sauce until it becomes thick and syrupy, about 2 more minutes, and baste the salmon filets with the glaze as it bubbles. Transfer the salmon to a plate and pour the teriyaki sauce into a small heatproof bowl.
Spoon 1/2 cup or so of the brown rice into a bowl and add the sliced snow peas. Nestle in the salmon and scatter the scallions around. Pour teriyaki sauce over the salmon, onto the rice (you won’t use it all), then sprinkle sesame seeds on top. Eat at once.← Back to Recipes