Warm up winter nights around the dinner table with Chef Nestor Espartero’s sweet salmon teriyaki recipe.
With this recipe, colors burst off the plate while the taste of sweet teriyaki salmon mixes to create complex flavor sensations. Oranges and green onions add dimension to this take on a classic salmon dish.
-6 oz. fresh salmon fillet
-1 cup cooked rice
-5 tbsp. soy sauce
-3 tbsp. sugar
-2 tbsp. applesauce
-1/2 tsp. grated ginger root
-1 tbsp. mirin
-1 tbsp. green onion, cut at 45° angle for garnish
-Pinch salt and pepper
- Season fresh salmon with a pinch of salt and pepper, and set aside.
- In a small pan, make the teriyaki sauce by adding soy sauce, mirin, sugar, applesauce, ginger root and sliced oranges. Bring it to boil, and lower the temperature until it reaches the desired thickness for the sauce. Then, turn it off.
- Grill the salmon to your desired temperature.
- Place the cooked salmon on top of the cooked rice, and pour the teriyaki sauce on top. Top with green onions for garnish. You can serve this dish with a variety of vegetables (Pictured with grilled asparagus.)
About the chef : Chef Nestor Espartero
Volcanic Sushi + Sake
CHEF NESTOR ESPARTERO is the executive chef and CEO of Volcanic Sushi + Sake. He was inspired to cook by his grandmother and has trained in various respectable restaurants in South Florida with highly skilled chefs. His time in Miami and on cruise ships exposed him to various cultures and their cuisines. Espartero was always drawn to the Asian, Latin and French dishes, making him love the Asian Fusion concept.
Photography by John Sloan