Caramelized Teriyaki Salmon with Sesame Toasted Buckwheat

This is super simple, super quick and crazy delicious caramelized teriyaki salmon.

INGREDIENTS:

• 1/2 cup sake
• 1 tablespoon fresh ginger
• 1 tablespoon peanut or sesame oil
• 1 1/2 pounds skin on salmon cut into filets
• 2-3 teaspoons sugar
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• steamed edamame for serving

SESAME TOASTED BUCKWHEAT:

• 1 cup raw buckwheat groats*
• 1 tablespoon soy sauce
• 2 tablespoons peanut oil
• 2 teaspoons honey
• juice + zest of 1 lime
• 1 teaspoon fresh ginger
• 1/2 hot house or english cucumber sliced thin
• 2 green onions sliced
• 1/3 cup fresh cilantro chopped

INSTRUCTIONS:
SESAME TOASTED BUCKWHEAT:

1. Bring 2 cups water to a boil, add the buckwheat and boil until al dente, about 10 minutes. Drain.
2. Add the buckwheat to a bowl and toss with the soy sauce, peanut oil, honey, lime zest + juice and ginger.
3. Stir in the cucumber, green onions and cilantro. Keep warm and serve a long side the salmon.

SALMON:

1. In a bowl, whisk together the sake, rice vinegar, soy sauce and ginger. Heat a large skillet over medium high heat. Add the oil. Sprinkle the top of the fish with with the sugar. Once hot, add the salmon, skin side down. Sear for 2-3 minutes or until the skin is crisp. Carefully flip the salmon and cook another 2-3 minutes or until the salmon has caramelized slightly. Carefully remove the salmon from the pan.
2. ..........................
3. ..........................

You can find complete recipes click here!

Share this post