Maple Glazed Teriyaki Salmon
MultiMaker® Flex Press Grill System
$49.99
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Ingredients
½ cup soy sauce or tamari
- 2-4 tablespoons honey or maple syrup
- ¼ cup water
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 2-3 cloves minced garlic
- 1 teaspoon fresh grated ginger
- Pinch of crushed red pepper
- 16-20 ounces salmon, about 3-4 fillets
- 2-3 cups rice, cooked according to package
- 1 tablespoon sesame seeds, to garnish
- Green onions, sliced, to garnish
Teriyaki Glaze:
- ½ cup of reserved marinade
- ½ tablespoon cornstarch
- 1 tablespoon water
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Instructions
Begin by preparing the salmon marinade. In a medium bowl, combine soy sauce, water, honey, rice vinegar, sesame oil, minced garlic, ginger, and pepper. Mix and transfer ½ cup of prepared marinade to a small saucepan to use for glaze later.
Place salmon into a shallow bowl, add remaining marinade, and coat evenly. Marinate in fridge for 30 minutes to an hour. Prepare rice according to package instructions.
Insert Grill Plates into the Flex Press Grill and recline the Grill so that it opens 180° for flattop grill cooking. Begin to preheat the Grill. Grease the cooking surfaces with a small amount of cooking oil.
On the stovetop, prepare the glaze by adding cornstarch and water to the marinade in the saucepan. Then bring it to medium-high heat. Once at a slow bubbling simmer, reduce to low heat, whisking constantly. Set aside.
Place salmon onto cooking surfaces, skin side down, two on each side of the Grill. Cook for about 4-5 minutes, flip over and cook for another 3-4 minutes, or until desired doneness.
To serve, brush with the reserved teriyaki glaze and plate with rice. Garish with green onions and extra sesame seeds and crushed red pepper. Sweet, savory, and oh-so satisfying!
Chef Tip:
Tofu can easily be substituted for a tasty teriyaki, vegan style!
Chef's Tips
Chef Tip: Tofu can easily be substituted for a tasty teriyaki, vegan style!
