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Teriyaki Salmon and Broccolini with Crushed Black Sesame

  • Author: adapted from Washoku and Bon Appetit
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Scale

  • For the Salmon:
  • 1/2 cup sake
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 2 Tbsp toasted sesame oil
  • 2 Tbsp honey
  • 2 lbs fresh salmon filet
  • 1/4 cup chopped green onion
  • For the Broccolini:
  • 2 Tbsp black sesame seeds
  • 2 tsp mirin
  • 2 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 12 ounces fresh broccolini

Instructions

  1. Mix together the sake, mirin, soy sauce, sesame oil, and honey. Bring to a simmer in a small saucepan over medium-low heat, and cook (whisking occasionally, taking care not to burn it) until it has reduced into a thicker, almost syrupy sauce. Remove from heat.
  2. Heat a heavy pan over medium or medium-high heat. Add the salmon, skin-side down, and brush with the teriyaki sauce. Cook for 6-9 minutes, depending on the thickness of your filet, and continue brushing every few minutes with sauce.
  3. To make the sesame sauce, first add the sesame seeds to a dry frying pan over medium-high heat. Stir occasionally for about a minute to toast the seeds, then remove from the heat and keep stirring or swirling for 30 more seconds. The seeds should be fragrant, but not burned. Pour into a mortar and use a pestle to crush and grind the seeds into a paste.
  4. As the seeds begin to release their oil, add the mirin and soy sauce in very small batches, continuing to grind and mix everything together. The final sauce should be a bit sandy, but not chunky.
  5. In a saucepan over medium heat, add the toasted sesame oil and cook the broccolini for 4-5 minutes, or until bright green and softening. Do not overcook! Remove from the heat and toss with the sesame sauce.
  6. Serve with rice, chopped green onion, and extra teriyaki sauce!