Instructions

1. Teriyaki Sauce: In a saucepan, combine: soy sauce, 3Tbsp water, honey, rice vinegar, garlic, ginger, and sesame oil. Stir until combined. Bring mixture to a boil over medium high heat. Meanwhile, prepare a cornstarch slurry in a separate bowl with the other 2Tbsp water and the cornstarch. Stir vigorously with a fork or whisk to combine. When the sauce is boiling, add the cornstarch slurry and stir constantly for one minute. You will notice it start to thicken. Remove from heat. Set aside about ⅓ cup in a separate bowl.Salmon and Veggies:Chop the veggies into small enough pieces that they will cook through. In a bowl, toss and coat with olive oil, salt, and pepper. Prepare 4 foil “bowls” for each filet of salmon. (tip: if using skin-on salmon, place the fish on the foil before adding veggies. The skin will stick to the foil for fast removal when plating.) To each foil bowl, add one salmon filet and a serving of veggies.Using a pastry brush (or spoon), generously coat each filet with the teriyaki sauce that is in the pan. Close up each foil bowl by bringing the outside edges to the middle and pinching them shut. Arrange them on a standard sized baking sheet.

   Bake for 25 minutes or until veggies are soft and salmon is 145F.

   Plating:

   Serve rice first, then gently dump the contents of foil boats on top. Garnish with the additional teriyaki sauce that was set aside (aka did not come in contact with spoon or pastry brush that handled raw salmon), and sesame seeds. (tip: be careful of steam, but foil cools off almost immediately. The crimped edges should be good to handle immediately for plating).

   Recipe credit: Our New Staff Member Nicole has jumped in to work in the tasting room, and she has many talents and has been a great addition to Compton Wines. Thank you, Nicole, for sharing your Homemade Salmon Teriyaki recipe with all of us to share.