SALMON TERIYAKI WITH ASPARAGUS

SALMON TERIYAKI WITH ASPARAGUS image

Yield 4 Servings

Number Of Ingredients 16

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2 Tbsp reduced-sodium soy sauce
2 Tbsp mirin (Japanese rice wine)
1 Tbsp honey
1 Tbsp chili sauce, such as sriracha
1 tsp cornstarch
1 tsp Asian sesame oil
1 Tbsp minced fresh ginger
2 garlic cloves, finely chopped
1 Tbsp vegetable oil (preferably peanut)
1 lb skinless salmon (preferably wild), cut into 1-inch cubes
1 bunch asparagus, trimmed and cut into thirds
Cooked brown rice, for serving
1 Tbsp sesame seeds (optional)
In a small bowl, whisk together the soy sauce, mirin, honey, sriracha, cornstarch, sesame oil, ginger, and garlic. Set the mixture aside.
Heat a wok or large skillet on medium high. When it's hot, add the oil and swirl to coat the pan. Add the salmon pieces and cook, stirring occasionally, until they just begin to turn opaque, about 2 minutes. Transfer them to a plate.
Add the asparagus to the wok and stir-fry until crisp-tender, about 2 minutes. Return the salmon to the wok and stir in the soy sauce mixture. Heat, stirring, for 1 minute. If the sauce seems too thick, add a couple of tablespoons of water. Serve over brown rice and garnish with sesame seeds

Steps:

1. In a small bowl, whisk together the soy sauce, mirin, honey, sriracha, cornstarch, sesame oil, ginger, and garlic. Set the mixture aside. 2. Heat a wok or large skillet on medium high. When it's hot, add the oil and swirl to coat the pan. Add the salmon pieces and cook, stirring occasionally, until they just begin to turn opaque, about 2 minutes. Transfer them to a plate. 3. Add the asparagus to the wok and stir-fry until crisp-tender, about 2 minutes. Return the salmon to the wok and stir in the soy sauce mixture. Heat, stirring, for 1 minute. If the sauce seems too thick, add a couple of tablespoons of water. Serve over brown rice and garnish with sesame seeds