Sake Salmon Teriyaki with Sesame Squash

 

Photo: Matt    Food Stylist: Jason 

2 cups uncooked jasmine rice 2 ¼ cups water ½ cup soy sauce ½ cup sake

5 tablespoons sugar ½ tablespoon toasted sesame seeds 1 tablespoon olive oil 1½ pounds salmon fillets

Combine rice and water; bring to a boil.  Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.

To make teriyaki sauce, combine soy sauce, sake, and sugar. In a saucepan bring mixture to a rapid boil.  Reduce heat to a light boil, and continue boiling until sugar is dissolved.  

Sprinkle one side of salmon with ½ tablespoon sesame seeds.  Heat 1 tablespoon olive oil in a skillet over medium-high heat until hot.  Add salmon, sesame seed side down; sauté until browned.  Set aside until teriyaki sauce is ready.

Return salmon, uncooked side face down, to skillet.  Pour teriyaki sauce over fish.  Reduce heat, cover, and simmer for 5-10 minutes or until fish flakes easily when tested with a fork.

Side Dish ~ Sesame Squash

1 tablespoon olive oil 1 tablespoon butter 3 medium zucchini, cut in half, then cut into strips 2 medium yellow squash, cut in half, then cut into strips

1 tablespoon toasted sesame seeds ¼ teaspoon salt ¼ teaspoon ground black pepper

While salmon is cooking, in a separate skillet, heat 1 tablespoon olive oil over medium-high heat.  Add butter, zucchini, and squash.  Cook until lightly browned and tender crisp.  Sprinkle 1 tablespoon sesame seeds, salt, and pepper over vegetables.  Serve with salmon and rice.