EASY TERIYAKI SALMON

INGREDIENTS
*NOTE: Prep time does not include marinating time*

1. 1 tablespoon oil
2. 4 salmon filets, skinless
3. 1 clove garlic, minced
4. ½ teaspoon ginger, minced
5. ¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty)
6. ⅛ cup water
7. 2-3 tablespoons brown sugar (depending on how sweet you like it)
8. 1 tablespoon rice wine vinegar
9. 1 teaspoon sesame oil
10. 1 teaspoon cornstarch
11. 1 tablespoon water
12. green onions for garnish, if desired
13. sesame seeds for garnish, if desired

INSTRUCTIONS

• Add garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
• Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
• Place salmon filets in the ziplock bag and marinate for 30 minutes.
• Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
• Cook 3-4 minutes on each side until desired doneness.
• Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
• Add cornstarch and water to a small bowl and whisk to combine.
• Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
• Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.

                                                    chefsavvy.com

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