Grilled Teriyaki Salmon with Sesame Vegetables
Sweet and savory teriyaki-glazed salmon grilled to caramelized perfection, served with sesame-dressed steamed vegetables for a balanced dinner.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store salmon and vegetables separately in the fridge for up to 3 days.
- Batching: Don't marinate salmon longer than 30 minutes—the acid in the sauce can start to "cook" the fish.
- Reheat: Gently reheat salmon in the oven at 275°F for 8-10 minutes. Microwave works but may dry out the fish.
EXECUTION STEPS
THE MACRO PREP
Whisk together soy sauce, mirin, rice vinegar, honey, sesame oil, garlic, and ginger for the teriyaki sauce.
THE MACRO PREP
Place salmon fillets in a shallow dish. Pour half the teriyaki sauce over the salmon and marinate for 15-30 minutes.
HIGH HEAT SEAR
Reserve remaining sauce in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
THE MACRO PREP
Preheat grill to medium-high heat. Oil the grates well.
STEP 5
Grill salmon skin-side down for 4-5 minutes. Flip carefully and grill 3-4 more minutes until cooked to your preference.
STEP 6
Steam broccoli and snap peas. Toss with a drizzle of sesame oil and sesame seeds.
STEP 7
Plate salmon over sesame vegetables, drizzle with reduced teriyaki sauce, and garnish with green onion.