Salmon teriyaki - mouthwatering, sweet and smoky. If you're ready to tackle this nutritious and delicious classic, Helena Yuu is back with a filling, nutritious recipe perfect for a big appetite. She cooked this with our beautiful wild BC caught coho salmon. The recipe was taught to Helena by her father, who developed it for their family's sushi restaurant in Toronto. Helena knows that a homemade teriyaki sauce wins infinite brownie points from onlookers. Out of her undying patriotism to Canada, Helena made this teriyaki sauce with maple syrup.
Maple Teriyaki Sauce
- ½ cup Soy Sauce
- ½ cup Mirin
- ¼ cup Sugar
- Maple Syrup to taste
- Optional: red chili and sliced ginger
- 2 Tbsp. Corn Starch
- 1 Tbsp. Water
Place all of the ingredients in a pot, and boil on high for 10 minutes.
While your sauce is boiling, prepare the slurry by whisking in 1 Tbsp of water into the 2 Tbsp corn starch. Set aside.
Remove the pieces of red chili and sliced ginger from the pot
While the sauce is boiling, add your slurry and continue stirring for about a minute.
Reduce the heat to medium, and allow the sauce to simmer for another 8-10 minutes or until the sauce is thick and glossy.
Let it cool completely and transfer to an airtight container.
Store it in the fridge for up to a week!
Veggie Stir Fry
- Canola Oil
- Sesame Oil
- ¼ Red Onion, diced
- ½ cup Broccoli florets
- ¼ cup Carrots, julienne
- ¼ cup Red Bell Pepper, diced
- 1 Garlic Clove, sliced
- 1 tsp. Fresh Ginger, finely
- Maple Teriyaki Glazed Coho Salmon Assembly
- One 6-ounce portion of Organic Ocean Coho Salmon, thawed and drained
- Cooked Brown Rice (or any starch of your choice!)
- Maple Teriyaki Sauce made and ready to use
- Vegetables cleaned, prepped, and ready to use
- Canola Oil
- Sesame Oil
- Scallion and sesame seeds for garnish
- Ziploc bag
- Medium sized bowl
- Grill pan
- Frying pan
- Small cast iron pan or baking sheet
Remove your frozen portion of salmon from the vacuum sealed bag, and place it into a new ziploc bag.
Place it in a bowl big enough to fit the fish, and fill with cold water. Ensure that all of the air has been removed from the bag, and that it is sealed properly!
Allow the fish to defrost in the cold water for approximately 30 minutes.
Once the fish is fully defrosted, remove from the bag and place it on a paper towel lined plate, and place it in the fridge until ready to use.
Preheat your oven’s broiler on high.
Preheat your large frying pan, and heat up 2 tablespoons of canola oil and 2 teaspoons of sesame oil until hot.
Start with your red onion and stir fry until lightly charred. Add your red bell pepper, then carrots, and continue to stir fry on high.
Add your garlic and ginger, then your broccoli florets.
Season with salt and pepper, and stir fry for another minute. Make sure your vegetables are still crunchy and vibrant! They will continue to cook in the broiler. Set aside.
When your grill is preheated and on high heat, season your salmon with salt and pepper.
Place the salmon on the grill, skin side down, and cook for 2-3 minutes - the fish should easily release itself from the pan.
Gently flip the salmon and cook for another 2 minutes. Make sure not to overcook the salmon since it will be going under the broiler!
Once your salmon is grilled, place it skin side down on your stir fried vegetables.
Using a spoon or a brush, glaze your salmon with a tablespoon of the maple teriyaki sauce, and place it under the broiler for 1 minute, or until the surface starts to bubble.
Repeat this step 2 more times! You should have a glossy, sticky glaze on your salmon.
Garnish your salmon with sesame seeds and sliced scallion, and place on a bed of brown rice (or any starch of your choice!)