Teriyaki Salmon Fillet on a Bed of Vegetables

INGREDIENTS:

For the Salmon:

• 2 salmon fillets
• 1 tbsp vegetable oil
• Salt & black pepper (to taste)
• 1/2 cup cherry tomatoes
• 1 cup broccoli florets
• 6–8 asparagus spears
• 1/2 cup teriyaki sauce TM KIM CHI
• 1/4 cup soy sauce TM KIM CHI
• 1 cup water
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic
• 1 tsp ginger
• 1 tbsp cornstarch + 2 tbsp water

METHOD OF PREPARATION:

1. In a small bowl, whisk together teriyaki sauce, soy sauce, water, honey, rice vinegar, sesame oil, garlic, and ginger.
2. In a separate small bowl, mix cornstarch with 2 tbsp water to create a slurry. Set aside.
3. Heat 1 tbsp oil in a pan over medium-high heat.
4. Season the salmon fillets with a little salt and black pepper.
5. Sear the salmon, skin-side down first, for 3–4 minutes until crispy. Flip and cook for another 2–3 minutes until just cooked through.
6. Remove from the pan and set aside.
7. In the same pan, add broccoli and asparagus. Stir-fry for 2 minutes.
8. Add cherry tomatoes and cook for 1 more minute.
9. Pour in the prepared teriyaki sauce and bring to a simmer.
10. Stir in the cornstarch slurry and let the sauce thicken slightly for 2–3 minutes.
11. Spoon the vegetables and sauce onto a plate, creating a generous base.
12. Place the seared salmon fillet on top.