Name: Teriyaki salmon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz skin-on Atlantic salmon fillet, patted dry; 1/4 cup jasmine rice; 1/2 cup water; 5 oz medium asparagus spears, trimmed; 1 tsp canola oil; 1 1/2 tbsp teriyaki sauce; 3/4 tsp salt; 1 green onion, thinly sliced; 3/4 tsp lemon juice

Ingredients

9 items

5 oz skin-on Atlantic salmon fillet, patted dry
1/4 cup jasmine rice
1/2 cup water
5 oz medium asparagus spears, trimmed
1 tsp canola oil
1 1/2 tbsp teriyaki sauce
3/4 tsp salt
1 green onion, thinly sliced
3/4 tsp lemon juice

Instructions

Prep 10 min · Cook 15 min

Combine the rice, water, and half the salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Season the salmon with the remaining salt. Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down and press gently for a few seconds. Cook until the skin is crisp, about 5 minutes. Flip the fillet and cook for 2 to 3 minutes. Done when The center is just opaque and flakes easily, 145°F.
Reduce the heat to medium. Pour the teriyaki sauce over the salmon and cook, spooning the sauce over the fish as it thickens, for 1 minute. Transfer the salmon to a plate and cover loosely with foil.
Carefully wipe the skillet clean with a paper towel. Add the remaining oil over medium-high heat. Add the asparagus and cook, tossing occasionally, until bright green and tender, about 4 to 5 minutes. Finish with a squeeze of lemon juice.
Fluff the rice with a fork and place it on a plate. Set the salmon on the rice and arrange the asparagus alongside. Garnish the fish with sliced green onions.

Nutrition

Ingredients

Instructions

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