SALMON TERIYAKI AND RICE

 

Prep time: 5 minutes

Cooking Time: 8  to 10 minutes

Serves: 2

 

2 (6 oz) boneless salmon fillets

½ cup light soy sauce

2 tablespoon minced ginger – show them how to peel the ginger using a teaspoon

1 teaspoon garlic, minced

½ cup honey

3 tablespoon barbecue sauce

3 cups steamed rice

(possible garnishes – chopped scallions, cilantro and sesame seeds)

  

In a medium bowl combine all ingredients except rice. Marinate for 30 minutes and keep in the refrigerator.

Meanwhile, heat the grill pan. Remove salmon from the marinade and place the salmon on the hot grill.  Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. Brush the salmon with the marinade occasionally to prevent from drying out. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.  

Transfer the fish to a flat plate.  Allow the fish to rest for 10 minutes. (You can simmer or heat the sauce and serve it on the side if you wish).  Serve with steamed white rice and garnish with scallions or cilantro and sesame seeds.