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teriyaki glazed salmon fillet on steamed white rice with purple cabbage slaw

Teriyaki Salmon

calrose rice, scallion, sesame seed

STARS

Elegantly grilled salmon seasoned with a tangy teriyaki sauce and served on a nest of steamed rice alongside cabbage slaw with scallions, sesame seeds, and roasted peanuts for a gratifying crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  5 hours
Active Time:  40 minutes
Ingredients

Teriyaki Salmon 

  • 4 salmon fillets
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons sake
  • 2 garlic cloves, minced
  • 1/2 small yellow onion, diced
  • 2 tablespoons minced ginger

Coconut Rice

  • 1 cup white rice
  • 1 15-ounce can coconut milk
  • 1/2 cup water
  • 2 teaspoon sesame oil
  • 1 teaspoon salt
  • 2 tablespoons rice wine vinegar
  • Salt and pepper

Charred Scallion Vinaigrette

  • 5 scallions
  • 1 tablespoon canola oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt, to taste
  • Pinch black pepper
  • 1/2 cup olive oil
  • 2 tablespoons sesame seeds

Slaw

  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 3 scallions, minced

Serving

  • 1/4 cup roasted peanuts
Directions
1
In a medium saucepan, bring all of the teriyaki sauce to a simmer for 10 minutes. Cool fully in the fridge.
2
Coat the salmon in half of the cooled teriyaki sauce and marinate for at least 2 hours and up to overnight.
3
Preheat the oven to 400°F.
4
In a medium saucepan, combine the rice with the coconut milk, water, sesame oil, and salt. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes, until the liquid is absorbed. Fluff the rice and stir in the vinegar.
5
Place the scallions and oil on a baking sheet and roast until soft, about 10 minutes. Transfer the scallions to a blender, along with the vinegar, honey, salt and pepper. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Fold in sesame seeds and season to taste.
6
Pat the salmon fillets dry and season liberally with salt and pepper. Place on a sheet pan and roast until cooked through, 12-15 minutes. 
7
In a large bowl, toss together the slaw ingredients and charred scallion vinaigrette.
8
Divide the rice and salmon between bowls. Top with reserved teriyaki sauce, slaw and peanuts.

Teriyaki Salmon

calrose rice, scallion, sesame seed

STARS

Elegantly grilled salmon seasoned with a tangy teriyaki sauce and served on a nest of steamed rice alongside cabbage slaw with scallions, sesame seeds, and roasted peanuts for a gratifying crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  5 hours
Active Time:  40 minutes
Servings:  4

Ingredients

Teriyaki Salmon 

  • 4 salmon fillets
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons sake
  • 2 garlic cloves, minced
  • 1/2 small yellow onion, diced
  • 2 tablespoons minced ginger

Coconut Rice

  • 1 cup white rice
  • 1 15-ounce can coconut milk
  • 1/2 cup water
  • 2 teaspoon sesame oil
  • 1 teaspoon salt
  • 2 tablespoons rice wine vinegar
  • Salt and pepper

Charred Scallion Vinaigrette

  • 5 scallions
  • 1 tablespoon canola oil
  • 1/4 cup rice wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon salt, to taste
  • Pinch black pepper
  • 1/2 cup olive oil
  • 2 tablespoons sesame seeds

Slaw

  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 3 scallions, minced

Serving

  • 1/4 cup roasted peanuts

Directions

1
In a medium saucepan, bring all of the teriyaki sauce to a simmer for 10 minutes. Cool fully in the fridge.
2
Coat the salmon in half of the cooled teriyaki sauce and marinate for at least 2 hours and up to overnight.
3
Preheat the oven to 400°F.
4
In a medium saucepan, combine the rice with the coconut milk, water, sesame oil, and salt. Bring to a simmer, reduce heat to low, cover and cook for 20 minutes, until the liquid is absorbed. Fluff the rice and stir in the vinegar.
5
Place the scallions and oil on a baking sheet and roast until soft, about 10 minutes. Transfer the scallions to a blender, along with the vinegar, honey, salt and pepper. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Fold in sesame seeds and season to taste.
6
Pat the salmon fillets dry and season liberally with salt and pepper. Place on a sheet pan and roast until cooked through, 12-15 minutes. 
7
In a large bowl, toss together the slaw ingredients and charred scallion vinaigrette.
8
Divide the rice and salmon between bowls. Top with reserved teriyaki sauce, slaw and peanuts.