Stacked Salmon Teriyaki
RecipesStacked Salmon Teriyaki Simple but elegantly presented, this tangy new teriyaki recipe from our friend and BBQ master Steve W. is sure to become a new weekly favourite. Note from Steve: When stacking the rice and salmon you can use a fancy food stacking ring if you have one, or just do as Steve does, […]
by Allison Hepworth
Stacked Salmon Teriyaki
Simple but elegantly presented, this tangy new teriyaki recipe from our friend and BBQ master Steve W. is sure to become a new weekly favourite.
Note from Steve: When stacking the rice and salmon you can use a fancy food stacking ring if you have one, or just do as Steve does, and grab a tin can, cut the top and bottoms off, and try creating your own perfect stack!
Ingredients
- 2 - 5oz portions of Skipper Otto salmon - skin off
- 1/2 cup uncooked Jasmine rice
- 1/4 cup dark brown sugar
- 1/4 cup teriyaki sauce
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 3 tsp rice wine vinegar
- 1 Tbsp fresh grated ginger
- 3 cloves minced garlic
- 2 avocados - sliced
- 1 tsp toasted sesame seeds - garnish
- 1 green onion sliced - garnish
Directions
- In a small pot, combine the brown sugar, teriyaki sauce, soy sauce, hoisin sauce, rice wine vinegar, ginger and garlic. Mix well over low heat on the stove until the sugar has dissolved.
- Preheat a grill pan or BBQ for medium high heat.
- Brush salmon with some of the sauce and let it sit while the pan/ BBQ gets up to temperature. Once the salmon has been brushed with sauce, return the sauce to the stove and increase heat to medium high, so that the sauce simmers and thickens a bit.
- Make the rice per package instructions and once cooked set aside, and cover to keep warm.
- Oil the grill pan or BBQ grill grates and place the salmon on the grates. Cook for about 2 or 3 minutes. Flip the salmon over and reduce the BBQ heat to medium low to finish cooking. This could take 3 – 5 minutes depending on the thickness of the salmon and grill temperature. (Steve suggests to cook salmon to about 120F then let it rest covered for 5 minutes or so.)
- Start checking the internal temperature of the salmon at the 2 minute mark after flipping and cook to your liking.
Plating:
Divide the rice on two plates and using a stacking ring or empty can, pack the rice in to the ring/can to form a nice rice stack. Add some avocado, then add the salmon and more avocado. Drizzle with more of the teriyaki sauce and garnish with sesame seeds and green onion. Enjoy!
Servings: 2 people
Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram