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Ingredients
• 4 salmon fillets
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons honey
• 1 head of broccoli
• 1 cup brown rice
• Water (for steaming broccoli and cooking rice)
• Optional garnish: sesame seeds or sliced green onions
- Rinse the brown rice under cold water until the water runs clear.
- In a medium pot, bring 2 cups of water to a boil, add the rice, reduce to a simmer, cover, and cook for about 45 minutes or until the rice is tender and the water is absorbed.
- Cut the broccoli into florets and steam until tender-crisp, about 5 minutes.
- Combine soy sauce, mirin, sake, and honey in a small saucepan over medium heat, stirring until the honey dissolves.
- Increase the heat and bring the mixture to a boil, then reduce heat and simmer for about 10 minutes, or until reduced by half and slightly thickened to make the teriyaki glaze.
- Preheat the grill or a grill pan over medium-high heat.
- Lightly oil the grill grate or pan and place salmon fillets skin-side down, grilling for about 4 minutes.
- Flip the salmon over and brush the top with the teriyaki glaze, grill for another 3 to 4 minutes, or until the fish flakes easily with a fork.
- Glaze the salmon once more before removing from the grill.
- Serve the grilled salmon with a side of brown rice and steamed broccoli.
- Garnish with sesame seeds or sliced green onions if desired.
Q1: What can I use as a substitute for sake in the teriyaki sauce if I don't have it?
A1: If you don't have sake, you can substitute it with a dry sherry or a Chinese rice wine. If you prefer a non-alcoholic option, try a little bit of apple cider vinegar or white grape juice with a pinch of sugar to mimic sake's flavor profile.
Q2: How can I tell when the salmon is cooked perfectly?
A2: The salmon is done when it flakes easily with a fork and appears opaque throughout. An internal temperature of 145°F (63°C) indicates the salmon is fully cooked. Be careful not to overcook it, as salmon can quickly become dry.
Q3: Is there a quicker way to cook the brown rice if I'm short on time?
A3: For a faster cooking method, you can use pre-cooked or instant brown rice following the package instructions. Alternatively, using a pressure cooker can also reduce the cooking time for brown rice significantly, often to about 20 minutes.
