Grilled Teriyaki Salmon Recipe
Fresh Grilled North Atlantic Salmon with Our Special Teriyaki Glaze Over Fried Rice with a Vegetable Spring Roll
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Ingredients
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For the Teriyaki Glaze
For the Salmon
For the Fried Rice
For the Vegetable Spring Rolls
Method
For the Teriyaki Glaze
- 1
Prepare the Glaze
In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Stir over medium heat until the sugar dissolves.
- 2
Thicken the Glaze
In a separate bowl, mix cornstarch and water into a smooth paste. Add this to the saucepan and stir until the mixture thickens. Remove from heat and set aside.
For the Salmon
- 3
- 4
For the Fried Rice
- 5
Cook the Vegetables
In a large skillet or wok, heat vegetable oil over medium-high heat. Add diced carrots and peas, sauté for about 3-4 minutes until tender.
- 6
Add Rice and Eggs
Add the cooked jasmine rice to the skillet, stirring to combine. Push the rice to the side and pour beaten eggs into the skillet, scrambling until cooked.
- 7
Finish the Fried Rice
Mix everything together, add soy sauce, and stir until well combined. Stir in chopped green onions before removing from heat.
For the Vegetable Spring Rolls
- 8
Prepare the Filling
In a bowl, mix shredded cabbage, julienned carrots, sliced bell pepper, and bean sprouts.
- 9
Assemble the Spring Rolls
Place about 2 tablespoons of the vegetable mixture in the center of each spring roll wrapper. Fold the sides and roll tightly to seal.
- 10
Fry the Spring Rolls
In a deep frying pan, heat vegetable oil to 350°F (175°C). Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.