Teriyaki Salmon and Vegetables

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Ingredients:

• 4 salmon fillets

• 2 cups broccoli florets

• 1 cup carrots, sliced

• 2 cups cooked rice (white or brown)

For the Teriyaki Sauce:

• 1/2 cup soy sauce

• 1/4 cup mirin (sweet rice wine)

• 2 tablespoons sake (or dry white wine)

• 2 tablespoons brown sugar

• 1 teaspoon sesame oil

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

Make the Teriyaki Sauce:

1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger, and sesame oil.

2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.

3. If you prefer a thicker sauce, mix cornstarch with a tablespoon of water to create a slurry. Add the slurry to the sauce and stir continuously until the sauce thickens. Remove from heat and set aside.

Prepare Vegetables:

1. Steam or blanch broccoli florets and sliced carrots until they are tender but still crisp. Set aside.

Prepare Salmon:

1. Preheat the oven to 400°F (200°C).

2. Place salmon fillets on a lined baking sheet.

3. Brush salmon fillets with a little teriyaki sauce, reserving the rest for later.

4. Bake the salmon in the preheated oven for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

Assemble:

1. While the salmon is baking, heat a bit of oil in a pan over medium heat.

2. Add the steamed broccoli and carrots to the pan and stir-fry for a couple of minutes.

3. Pour the remaining teriyaki sauce over the vegetables and toss to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Serve:

1. Place a portion of cooked rice on each plate.

2. Top the rice with teriyaki salmon fillets.

3. Arrange the teriyaki-glazed vegetables on the side.

4. Drizzle a little extra teriyaki sauce over the salmon and vegetables.

5. Garnish with sesame seeds or chopped green onions if desired.

*Disclaimer - This recipe was created by AI