Test Recipe
Amit Arora Ingredients:
- 4 salmon fillets (6 ounces each)
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
Instructions:
- In a medium saucepan, whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger until combined.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- In a small bowl, whisk together the cornstarch and water until well combined.
- Slowly pour the cornstarch mixture into the simmering sauce, whisking constantly.
- Continue cooking and whisking until the sauce thickens, about 2 minutes.
- Remove the sauce from heat and let it cool.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Place the salmon fillets in the hot skillet, skin-side down.
- Cook the salmon until it is browned on one side, about 3 minutes.
- Brush the tops of the salmon fillets with the teriyaki sauce.
- Flip the salmon over and cook until it is cooked through and the sauce is caramelized, about 3-4 minutes.
- Serve the salmon with steamed rice and your choice of vegetables. Enjoy!
Categories: Food
