Teriyaki salmon bites with rice and edamame
Bite-size pieces of salmon glazed in a quick homemade teriyaki sauce, with rice and edamame.
Serves 4 · 30 min · about 630 cal · 41 g protein · 55 g carbs · 27 g fat per serving
Ingredients
- 1 1/4 lb skinless salmon fillets, cut into 1-inch cubes
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tsp grated fresh ginger
- 1 tbsp vegetable oil
- 1 cup jasmine rice
- 2 cups frozen shelled edamame
- 1 tsp sesame seeds (optional)
Steps
- Cook the rice following the package directions. Cook the edamame in boiling water for 4 minutes and drain.
- Whisk the soy sauce, honey, rice vinegar, cornstarch, ginger and 2 tbsp water in a small bowl.
- Heat the oil in a large nonstick skillet over medium-high heat. Cook the salmon 3–4 minutes, turning the pieces, until browned and almost cooked through.
- Pour in the sauce and toss for 1 minute, until it thickens and coats the salmon, which should flake easily (145°F / 63°C).
- Serve the salmon over the rice with the edamame, sprinkled with sesame seeds.