Preparation time:
- 90mins
Cooking time:
- 10mins
Specialty:
- Dairy-free
- Gluten-free
Every time I eat teriyaki salmon I dream of Japan, one of our favorite countries for food and culture. In this recipe, we wanted to mix some flavors and aromas of the Chinese cuisine to add a different take to the more traditional teriyaki recipe. We recently bought some chili flakes from Sichuan and I found it to be the perfect combination with the teriyaki sauce to add some spicy flavors. We added also crispy jasmine rice as the perfect companion to absorb the sauce.
Ingredients:
- Salmon Fillets (250g per person)
- Organic Sesame Oil
- Garlic
- Ginger
- 1 Teaspoon of Sichuan Chili Flakes
- 1 Teaspoon of Raw Coconut Sugar
- Organic Soy Sauce (Gluten-free)
- 1 Teaspoon of Corn Starch
- Cilantro
- Steamed Organic White Jasmine Rice (raw 70g per person)
- Extra-virgin olive oil
Instructions:
- Finely chop the garlic and the ginger and add them to a large bowl.
- Add 2 tablespoons of sesame oil and 4 tablespoons of soy sauce and mix all together.
- Marinate the salmon in the bowl for 1.5 hours.
- Heat a cast iron pan and cook the salmon fillets 4 minutes per side.
- Stir the marinating sauce in a saucepan for 5 minutes.
- Melt 1 teaspoon of corn starch with a tablespoon of warm water. Add it to the saucepan and stir for 1 minute to thicken the sauce.
- Pre-heat a pan with a teaspoon of extra-virgin olive oil. Pour the jasmine rice and make a round shape compacting the rice which will get sticky rice pancake.
- Pan fry the rice pancake on both sides until it becomes golden. Add olive oil if needed.
- Serve the salmon fillets with the sauce and some freshly chopped cilantro on top of the crispy rice.