A sautéed salmon makes an easy dinner during the week – The Mercury News

This fresh and tasty recipe combines salmon rich in nutrients and brilliant and net vegetables with a clear tendency with a homemade Teriyaki sauce. He promises to satisfy any desire for a stir of Asian inspiration – without ordering.

Sautéed is a method of bite and cook pieces of protein and vegetables at the waist of a bite in a touch of oil over high heat. A light sauce, such as Teriyaki, is often added to create a salty-sucking coating which is in favor of the ingredients. Once you have assembled the ingredients, the dish is quickly gathered. Although you can replace a tériyaki sauce bought in stores for more convenience, note that many prepared sauces have high content in sugar and salt.

This recipe is extremely versatile. You can use it as a sautéed basic model. For variety, switch other proteins, such as chicken, shrimp or tofu, and add other vegetables, such as Bok Choy, broccoli and carrots. (The cooking times will vary depending on the protein.) If you make the Teriyaki sauce, consider making a double batch and refrigerating the supplement for subsequent use.

Tériyaki salmon with green beans and red peppers

Serves 3 to 4

INGREDIENTS

1/4 cup of tamari or soy sauce in reduced sodium

2 tablespoons of brown sugar

2 tablespoons Mirin

2 teaspoons of fresh ginger peeled finely grated

1 Large clove of garlic, grated

1 teaspoon of grilled sesame oil

1 teaspoon of cornstarchy starch mixed with 2 tablespoons of water

1 1/2 pounds of central cut salmon, about 1 inch thick, the skin and pins removed, cut into cubes from 1 to 1nd inch

1 tablespoon of vegetable oil

8 ounces green beans, the cut ends

1 Large red pepper, seeds and membrane withdrawn, Juliend

Kosher salt

1 tablespoon of grilled sesame seeds

1 to 2 green onions, in finely slices, for the garnish

INSTRUCTIONS

Make the Teriyaki sauce: in a large bowl, whisk soy sauce, brown sugar, mirin, fresh ginger, garlic, sesame oil and corn starch suspension. Bring to a boil in a small saucepan, then reduce the heat and simmer for 2 to 3 minutes. Cool completely.

Once the sauce has cooled, place the salmon in a bowl. Pour the Teriyaki sauce over the salmon and stir gently to coat. Marinate at room temperature for 15 to 20 minutes, stirring once or twice.

When you are ready to cook, remove the pieces of salmon from the marinade with a slit spoon and transfer to a plate. Do not throw the sauce.