A simple dish that pairs well with any white wine.
![](https://freshharvest.com/blog/wp-content/uploads/2017/05/160224_DUTD-Salmon-2-683x1024-uai-258x387.jpg)
Teriyaki Salmon With Broccolini
by Dishing Up the Dirt
Prep Time: 15 minutes | Cook Time: 20 minutes | Serves: 4
Ingredients
Broccolini
- 1 bunch of broccolini, trimmed
- 1 Tablespoon olive oil
- salt and pepper
Teriyaki Sauce
- 1/2 cup sake
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1 Tablespoon sesame seeds
Salmon
- 1 Tablespoon olive oil
- 1 1/2 pounds wild caught salmon
- pinch of salt
Preparation
- Preheat the oven to 425. Toss the broccolini with the oil, salt and pepper and place on a baking sheet. Roast in the oven until lightly browned and slightly crisp. Roughly 18- 20 minutes. Toss halfway through cooking.
- Combine the sake, mirin and soy sauce in a small bowl and set aside.
- Heat the oil in a large skillet over medium-high heat. Slice the salmon on the diagonal into four 1″inch-thick portions; lightly season with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Flip and cook until the other side is just beginning to brown, about 2 minutes. Transfer the salmon fillets to a plate.
- Pour off the fat from the skillet. Bring the teriyaki sauce to a boil in the skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Stir in the sesame seeds and add salmon, skin side up, and cook, spooning the sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
- Serve with broccolini and enjoy.
Notes
- Use this recipe as a guide.
- Adjust measurements and ingredients as necessary.
- Recipe inspired by Bon Appetit magazine
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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