Salmon Teriyaki with Edamame Ginger Rice


2 salmon fillet
1/4 cup soy sauce
1/4 cup mirin
3 tbsp sugar
1 stalk scallion, chopped
1/4 cup edamame beans, blanched
1 teaspoon minced ginger
salt, to taste
1 cup of cooked rice


Heat broiler, and line a baking sheet with aluminum foil, lightly oil the foil. In a saucepan, bring the soy sauce, mirin, and sugar to a boil, and continuously stir. Once it begins to boil, reduce the heat to a simmer for about 10 minutes to allow the sauce to thicken, while occasionally stirring, then set aside.

Place the salmon on the baking sheet and brush the sauce on top. Broil the salmon for about 2 minutes, or until it is browned. Turn the salmon over and brush with more sauce. Allow it to cook for about another 3 minutes. Remove from oven, and brush with the remaining sauce.

Heat a tablespoon of olive oil in a skillet and add the minced ginger. Once it becomes fragrant, add the edamame and cooked rice, and mix well. Taste and season with a bit of salt, if necessary. Spoon the rice into a bowl and place the salmon on top. Spoon some of the sauce over the salmon, and garnish with some scallions.


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