Recipes Teriyaki Salmon With Stir-Fried Vegetables

Teriyaki Glazed with Roasted Garlic and Ginger

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh garlic
• 1 tablespoon grated fresh ginge
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until browned.
3. Add the garlic, ginge, and black pepper to the skillet and cook for 1 minute, or until fragrant.
4. Pour the reserved sauce over the salmon and cook for 5-7 minutes, or until the sauce has thickened and the salmon is cooked through.
5. Serve immediately over rice or noodles.

Teriyaki with Roasted Asparagus and Mushrooms

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 pound fresh aspara
• 1 pound fresh mushroom
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until browned.
3. Add the aspara and mushroom to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
4. Pour the reserved sauce over the salmon and vegetables and cook for 5-7 minutes, or until the sauce has thickened and the salmon is cooked through.
5. Serve immediately over rice or noodles.

Teriyaki with Roasted Broccoli and Carrots

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 pound fresh broccoli
• 1 pound fresh carrots
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until browned.
3. Add the broccoli and carrots to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
4. Pour the reserved sauce over the salmon and vegetables and cook for 5-7 minutes, or until the sauce has thickened and the salmon is cooked through.
5. Serve immediately over rice or noodles.

Teriyaki with Roasted Zucchini and Bell Peppers

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 pound fresh zucc
• 1 pound fresh bell pepper
• 1/2 teaspoon ground black pepper

Directions

1. In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, cornstarch, and water. Set aside.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the salmon and cook for 2-3 minutes per side, or until browned.
3. Add the zucc and bell pepper to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
4. Pour the reserved sauce over the salmon and vegetables and cook for 5-7 minutes, or until the sauce has thickened and the salmon is cooked through.
5. Serve immediately over rice or noodles.

Teriyaki with Roasted Onions and Tomatoes

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable oil
• 1 pound fresh onion
• 1 pound fresh to