Roasted Teriyaki Salmon & Brussels Sprouts
- Jasmine rice, uncooked - 2/3 cup
- Garlic - 3 cloves, minced
- Soy sauce, low-sodium - 1/4 cup
- Rice vinegar - 1 Tbsp
- Water - 1 cup + 1/4 cup
- Honey - 1/4 cup
- Cornstarch - 2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Salmon - 1 1/2 lbs
- Teriyaki sauce (homemade, ingredients listed separately) - 1/4 cup + 1/4 cup
- Cilantro - 2 Tbsp, chopped
- Sesame seeds - 2 tsp
- Lemons - 1/2, sliced into wedges
- Brussels sprouts - 1 1/2 lbs, trimmed and halved
- Oil, cooking - 1 Tbsp
- Teriyaki sauce (homemade, ingredients listed separately) - 1/4 cup
- Sesame seeds - 2 tsp
- Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Make teriyaki sauce - This makes enough for two nights. Mince garlic. Combine garlic, soy sauce, rice vinegar, first part of water, and honey in a small saucepan. Bring to a boil. Mix cornstarch with second part of water (making sure it’s cold). Pour cornstarch mixture into saucepan and simmer until sauce has thickened. Remove from heat and stir in toasted sesame oil. (Can be done up to 5 days ahead)
- Salmon - Rinse and pat dry and place into a parchment-lined baking pan.
- Brussels sprouts - Trim off stems and halve or quarter (halve for smaller brussels sprouts, quarter for larger ones). (Can be done up to 4 days ahead)
- Heat oven to 425F / 218C. Situate racks so brussels sprouts and salmon can both fit.
- Toss brussels sprouts with cooking oil and some salt and pepper. Spread out onto a sheet pan and roast for 20 to 25 minutes, shaking once.
- Coat salmon with first part of teriyaki sauce. Bake for 15 to 25 minutes, depending on thickness of the salmon and your desired doneness (1 ½” / 3.75cm thick salmon takes about 20 minutes).
- Chop cilantro while salmon and brussels sprouts cook.
- Toss brussels sprouts with teriyaki sauce and sesame seeds fresh out of the oven.
- Sprinkle baked salmon with sesame seeds. Serve with second part of the teriyaki sauce (save the rest for tomorrow night’s dinner), cilantro, lemon wedges, and brussels sprouts and rice on the side.
Did them in the airfryer. It was delicious.0 Helpful
I used asparagus since that's what I had on hand. Overall it was good but not my absolute favorite CS salmon.0 Helpful
I made the salmon with teriyaki and paired it with mashed potatoes and green beans. The salmon was so yummy!0 Helpful
The sauce was not as tasty as the teriyaki sauce with pork meatballs.0 Helpful
I replaced brussel sprouts with rocket. The teriyaki sauce was delicious though it was the first time I used cornstarch so I need to figure out how to prevent grains (I filtered the sauce using a sieve).0 Helpful
I only made the salmon and paired it with brussel sprouts (the way we normally season/eat them) and roasted crispy russet potatoes. It was very good and we loved the sauce! Sauce turned out perfectly because I read the reviews and halved the cornstarch.0 Helpful