Grilled Teriyaki Salmon

Ingredients

• 4 Salmon filets (skinless, center cut)
• 1 cup water
• ½ cup brown sugar
• ¼ cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon garlic (minced)
• 1 teaspoon ginger (grated)
• 2 teaspoons cornstarch + 2 tablespoons water
• 1 cup mango (diced)
• ½ cup red bell pepper (diced)
• ¼ cup red onion (diced)
• 2 tablespoons jalapenos (chopped)
• 2 tablespoons fresh cilantro (chopped)
• ½ large lime (juiced)
• ½ teaspoon salt
• 1 teaspoon sesame seeds (to garnish)
• 2 tablespoons chopped green onions (chopped)

Steps

1. 1

   Pat dry the salmon filets with a kitchen towel or paper towels and set them aside.

2. 2

   Heat a skillet over medium flame and add water, brown sugar, soy sauce, rice vinegar, garlic, and ginger. Bring the sauce to a boil.

3. 3

   In a separate bowl, prepare the cornstarch slurry by combining cornstarch and water. Add the slurry to the sauce and continue boiling until the mixture thickens. Simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.

4. 4

   Place the salmon filets in a bowl and pour half of the prepared teriyaki sauce over them. Marinate the salmon for at least 30 minutes.

5. 5

   Meanwhile, prepare the mango salsa by combining chopped mango, red bell pepper, red onion, jalapenos, cilantro, lime juice, and salt in a separate bowl. Mix well and set it aside.

6. 6

   Preheat a griddle or grill to medium heat. Place the marinated salmon on the griddle or grill and cook for 4-6 minutes on each side, or until the salmon is cooked through. Baste a couple of time through out the cooking process.

7. 7

   Once done, brush the reserved teriyaki sauce over the salmon and garnish it with green onions and sesame seeds. Top the salmon with the prepared mango salsa.

8. 8

   Serve the grilled teriyaki salmon over rice, with lime wedges on the side.