Every time I eat teriyaki salmon I dream of Japan, one of our favorite countries for food and culture. In this recipe, we wanted to mix some flavors and aromas of the Chinese cuisine to add a different take to the more traditional teriyaki recipe. We recently bought some chili flakes from Sichuan and I found it to be the perfect combination with the teriyaki sauce to add some spicy flavors. We added also crispy jasmine rice as the perfect companion to absorb the sauce.
- Salmon Fillets (250g per person)
- Organic Sesame Oil
- 1 Teaspoon of Sichuan Chili Flakes
- 1 Teaspoon of Raw Coconut Sugar
- Organic Soy Sauce (Gluten-free)
- 1 Teaspoon of Corn Starch
- Steamed Organic White Jasmine Rice (raw 70g per person)
- Extra-virgin olive oil
- Finely chop the garlic and the ginger and add them to a large bowl.
- Add 2 tablespoons of sesame oil and 4 tablespoons of soy sauce and mix all together.
- Marinate the salmon in the bowl for 1.5 hours.
- Heat a cast iron pan and cook the salmon fillets 4 minutes per side.
- Stir the marinating sauce in a saucepan for 5 minutes.
- Melt 1 teaspoon of corn starch with a tablespoon of warm water. Add it to the saucepan and stir for 1 minute to thicken the sauce.
- Pre-heat a pan with a teaspoon of extra-virgin olive oil. Pour the jasmine rice and make a round shape compacting the rice which will get sticky rice pancake.
- Pan fry the rice pancake on both sides until it becomes golden. Add olive oil if needed.
- Serve the salmon fillets with the sauce and some freshly chopped cilantro on top of the crispy rice.