- 1/2 cup Teriyaki Sauce
- 1/4 cup Soy Sauce
- 2 tablespoons rice wine vinegar
- 1–2 tablespoons gochujang
- Grated Fresh Ginger, about 2 inches worth
- 1 teaspoon lemongrass paste
- 1 teaspoons Sesame Oil, plus more for frying
- 4 pieces of salmon (preferably with skin, but can work without)
- Toasted Sesame Seeds for topping
- 1 bunch of broccolini (or 1 head of broccoli), chopped
In a 1-gallon zip-top plastic bag, combine the teriyaki sauce, soy sauce, vinegar, gochujang, ginger, garlic, sesame oil, and lemongrass. Add the salmon, toss to coat evenly, and refrigerate overnight, or at least 1 hour.
Add a little extra sesame oil to a large saute pan over medium-high heat and add the salmon (flesh side down first!), reserving the marinade. Cook until browned, about 3-4 minutes. Flip the salmon (so it is skin side down) and cook for another 3-4 minutes. Add a little marinade over the salmon to maximize flavor.
Once salmon is cooked, remove to a plate to rest, and add the broccolini (or broccoli) and remaining marinade to the pan. Cook for 2-3 minutes, coating all pieces with the marinade – the broccolini should still retain some crunch.
- Serve salmon with broccolini over a bed of white rice, OR garlic fried rice (YES YES YES!)