Salmon with ginger and molasses teriyaki
This recipe is divine. The teriyaki covers the salmon in such a delicate and lovely way. And this is your easiest recipe to make. Serve with a jasmine rice, I suggest Rooster brand, and prepare according to package directions.
4 6-ounce salmon fillets, skin on
1 cup Tamari soy sauce
1/2 cup brown sugar
3 tablespoons molasses
1 tablespoon sesame oil
6 cloves garlic, minced
1/4 cup fresh ginger, minced
1/4 cup sesame seeds, toasted
2 cups white rice (we suggest Rooster brand, Jasmine)
Prepare rice according to package directions.
Meanwhile, preheat oven to 400°. Combine soy sauce, brown sugar, molasses, sesame oil, garlic, and ginger in a saucepan. Bring to a boil and simmer for 5 minutes. Place salmon fillets skin side down on a baking sheet lined with parchment paper. Pour sauce over salmon and bake for 10 minutes. Slightly roast sesame seeds in pan and sprinkle tops of salmon before serving.