Salmon Recipe
asian-marinated grilled salmon*, ancient grains, kale, citrus teriyaki glaze, micro greens
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Ingredients
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Marinade
Salmon and Grains
Citrus Teriyaki Glaze
Garnish
Method
Marinade
- 1
Prepare the Marinade
In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and chopped green onions until well combined.
- 2
Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, up to 2 hours for best flavor.
Cooking the Salmon and Grains
- 3
Cook the Ancient Grains
In a saucepan, combine the ancient grains and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until grains are tender and liquid is absorbed. Fluff with a fork and set aside.
- 4
- 5
Citrus Teriyaki Glaze
- 6
Prepare the Glaze
In a small saucepan, combine soy sauce, orange juice, and brown sugar. In a separate small bowl, mix cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and bring to a simmer over medium heat. Cook until the sauce thickens, about 2-3 minutes, stirring frequently.
Serving
- 7
Plate the Dish
On each plate, serve a portion of ancient grains, topped with sautéed kale. Place a grilled salmon fillet on top and drizzle with citrus teriyaki glaze. Garnish with micro greens.
