1 cup soy sauce
1 cup seasoned rice vinegar
1 tablespoon maple syrup
1 garlic clove, smashed flat, skin removed, and left whole
4 thick-cut fillets of salmon, skin removed (6-8 ounces each)
4 teaspoons sesame oil
2 red frying peppers, cored and julienned
2 yellow banana peppers, cored and julienned
1-inch piece ginger root, peeled and julienned
4 scallions, white parts only, shredded
4 teaspoons toasted sesame seeds, for garnish, divided (optional)
If you can’t find red frying or yellow banana peppers, never fear. Regular red and yellow peppers will do the job.
To make a more traditional teriyaki marinade, swap out the maple syrup for 2 tablespoons of granulated sugar (maple sugar is twice as sweet spoon for spoon) and place the soy sauce, rice vinegar, sugar, and garlic Into a small saucepan. Bring to a boil over a high flame. Turn off the heat. Stir to dissolve the sugar. Cover. Set aside to cool and let flavors infuse. When at room temperature, use to marinate the salmon as per recipe.
If you prefer, you can marinate the salmon a dish in a single layer and cover with plastic wrap.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.