Teriyaki Salmon
- Cook
- 8 min
[LOW] 5 min
[MED] 3 min
2 (6 oz each) salmon fillets, skinless
1 tablespoon vegetable oil
30 g green beans, trimmed and halved crosswise
Teriyaki Sauce
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
1 tablespoon honey
½ teaspoon ground ginger
Garnish
White sesame seeds
Chopped scallions
In a small bowl, mix ingredients for Teriyaki Sauce. Set aside.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, switch to [LOW] heat and spread vegetable oil evenly. Place salmon fillets skin-side up, cover and steam-roast over [LOW] heat for 5 minutes.
Uncover and switch to [MED] heat. Flip fillets and add green beans and Teriyaki Sauce. Cook uncovered over [MED] heat for 3 minutes, or until sauce thickens.
Sprinkle sesame seeds and chopped scallions on top and serve hot.
Make sure fillets are patted dry and come to room temperature before cooking.
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