Teriyaki Salmon

This dish is ideal if you’re thinking of meal prepping. It’s simple and full of flavors. I used the marinade for the sauce that really complements the salmon and mixed veggies.

Salmon is very delicate, it has to be handled with the uttermost care. You cannot overcook it, it’ll be dry and tough. You can’t undercook it either, it’ll be unappetizing to eat. It has to be just right.

Let’s start cooking!

Ingredients

8 oz. skinless salmon, cut into cubes

1 cup broccoli florets

1 yellow onion, chopped

3 cloves garlic, minced

1 tablespoon finely minced ginger

1 bell pepper, deseed and sliced

a handful of cilantro

sesame seeds, for sprinkling

For the marinade

1/4 cup soy sauce

1 tablespoon vinegar

2 tablespoons honey

2 teaspoons sesame oil

1 tablespoon cornstarch

Combine all marinade ingredients. Whisk until the cornstarch has dissolved and is well incorporated.

Instructions

1. Pour the marinade into the salmon, and marinate for at least 15-20 minutes. Heat a non-stick pan with oil. Add the salmon and sear until browned. Carefully flip them to sear the other side for a minute. Set aside.

2. In the same pan, sauté garlic, ginger and onion until tender. Add red chili pepper flakes, stir to combine.

3. Add the veggies, and stir fry for a minute, or until a little bit tender but still crisp. Stir the marinade before adding it to the pan, and simmer for 2 minutes. Sprinkle the cilantro, and add the salmon. Sprinkle some toasted sesame seeds before serving.

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