Greenville Life Winter 2025 | Page 32

GRILLED SALMON :

• 1 lb . salmon fillet ( about 1-inch thick ), cut in half

• 1 teaspoon Italian seasoning

• 1 teaspoon salt

• 1 teaspoon black pepper ( optional )

• 1 teaspoon vegetable oil

TERIYAKI SAUCE :

• ¼ cup water

• 1 tablespoon cornstarch

• ½ cup soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon honey

RICE BOWL :

• 1 cup dry brown rice ( or 3 cups cooked rice )

• ½ cup corn kernels , frozen

• ½ avocado , sliced

• 6 slices cucumber

• 2 tablespoons mixed micro greens

• 2-3 tablespoons Ikura salmon roe ( optional )

• 1 sheet Nori seaweed , cut into thick strips

• 1 teaspoon toasted white sesame seeds

MAKE THE RICE AND CORN :

For the rice : Rinse and wash the rice and place into a medium saucepan . Add 2 cups of water and bring to a boil on high heat . You can also add a little salt for flavour . Once boiling , reduce heat to low and cover . Cook until water is completely absorbed and rice is tender . It can take 25-40 minutes .

For the corn : In a small pot , add the frozen corn and 1 cup of water . Heat over medium high heat for 5 minutes . Once cooked , drain in a colander . GRILL THE SALMON : Season the fillets evenly with Italian seasoning , salt and pepper ( optional ). Lightly brush evenly with oil . Leave the seasoned salmon at room temperature for 15 minutes before grilling .

Lightly brush some oil over a stovetop grill pan or use cooking oil spray . Preheat grill to medium high heat for 5 minutes . Place the salmon , skin-side up on the grill , at an angle across the ridges of the pan . Cook for 3 minutes until the fillet has distinctive grill marks . Turn the fillets 45 degrees and cook for another 2 minutes . Flip the salmon over and cook for another 5 minutes . If you want it well-done , cook for 7 minutes total on each side . Transfer the salmon fillets onto a plate and let rest for 2 minutes MAKE THE TERIYAKI SAUCE : Add soy sauce , brown sugar , and honey in a saucepan . Cook over medium high heat for one minute until the sauce sizzles ( nearly boils ). Mix together water and cornstarch in a cup until the cornstarch dissolves . Add it into the saucepan and cook for 3 minutes , continuously stirring , until the sauce starts to thicken . Transfer the sauce mixture into a bowl . ASSEMBLE RICE BOWLS : Add half the rice into the bottom of each bowl . Top with one piece of grilled salmon . Decorate the border with vegetables : corn , avocado , cucumber slices , and micro greens . Garnish with salmon roe and Nori seaweed . Slowly drizzle teriyaki sauce to taste ( I added 2 tablespoons teriyaki sauce to each bowl ). Sprinkle white sesame seeds on top .

32 GREENVILLE LIFE