Salmon Teriyaki over Rice With Cucumber Salad Recipe

Name: Salmon Teriyaki over Rice With Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup short white rice (or medium grain); 2 large cucumbers, peeled, seeded, and thinly sliced; 1 green onion, thinly sliced; 2 tablespoons distilled white vinegar; ¼ cup plus 1 tablespoon low sodium soy sauce; 2 tablespoons sugar; 1 teaspoon sugar; fresh ground black pepper; ½ cup dry sherry (or Japanese rice wine); 1 tablespoon honey; 4 (6 ounce) salmon steaks (each 1 in. thick); 1 tablespoon toasted sesame seeds

Servings: persons

1 cup short white rice (or medium grain)
2 large cucumbers, peeled, seeded, and thinly sliced
1 green onion, thinly sliced
2 tablespoons distilled white vinegar
¼ cup plus 1 tablespoon low sodium soy sauce
2 tablespoons sugar
1 teaspoon sugar
fresh ground black pepper
½ cup dry sherry (or Japanese rice wine)
1 tablespoon honey
4 (6 ounce) salmon steaks (each 1 in. thick)
1 tablespoon toasted sesame seeds

1
Arrange oven rack 4 inches from heat source.
2
Preheat broiler.
3
Cook rice as label directs.
4
In a large bowl, combine cucumbers, green onion, vinegar, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper until well mixed.
5
Cover and refrigerate.
6
Make teriyaki sauce: In small saucepan, heat sherry, honey, 1/2 cup soy sauce, and 2 tablespoons sugar to boiling on medium-high heat.
7
Cook 10 minutes or until reduced by half, stirring occasionally.
8
Meanwhile, line 151/2 'x101/2' jelly-roll pan or broiler pan with foil.
9
Sprinkle salmon with 1/2 teaspoon freshly ground black pepper to season both sides, and arrange on pan.
10
Broil 4 minutes.
11
Turn salmon over and broil 2 to 3 minutes longer or until just opaque throughout.
12
To plate: Divide rice, and cucumber salad among 4 dinner plates.
13
Place salmon on top of rice anbd spoon teriyaki sauce over salmon and sprinkle with sesame seeds.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup short white rice (or medium grain), 2 large cucumbers, peeled, seeded, and thinly sliced, 1 green onion, thinly sliced, 2 tablespoons distilled white vinegar, and more.

Yes, Salmon Teriyaki over Rice With Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Teriyaki over Rice With Cucumber Salad

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