Salmon Teriyaki With Green Beans and Red Peppers

Serves 3 to 4

Ingredients

1/4 cup tamari or reduced-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons mirin

2 teaspoons finely grated peeled fresh ginger

1 large garlic clove, grated

1 teaspoon toasted sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water

1 1/2 pounds center-cut salmon filet, about 1 inch thick, skin and pin bones removed, cut in 1- to 1¼-inch cubes

1 tablespoon vegetable oil

8 ounces green beans, ends trimmed

1 large red bell pepper, seeds and membrane removed, julienned

Kosher salt

1 tablespoon toasted sesame seeds

1 to 2 scallions, thinly sliced, for garnish

Directions

Make the teriyaki sauce: In a large bowl, whisk the soy sauce, brown sugar, mirin, fresh ginger, garlic, sesame oil and corn starch-water slurry. Bring to a boil in a small saucepan, then reduce the heat and simmer for 2 to 3 minutes. Cool completely.

Once the sauce has cooled, place the salmon in a bowl. Pour the teriyaki sauce over the salmon and gently stir to coat. Marinate at room temperature for 15 to 20 minutes, stirring once or twice.

When ready to cook, remove the salmon pieces from the marinade with a slotted spoon and transfer to a plate. Do not discard the sauce.

Place a wok or a deep, wide skillet over medium-high heat. Add the oil and heat until shimmering. Add the beans, red bell pepper and a pinch of salt. Stir-fry the vegetables until they are bright and crisp-tender, about 2 minutes. Transfer the vegetables to a plate.

Add the salmon to the wok and stir-fry, carefully turning to color on all sides, 5 to 7 minutes. Return the vegetables to the wok and pour in the reserved sauce. Continue to cook, with the lid closed as much as possible, until the salmon is cooked through and the vegetables are tender, 3 to 4 minutes more, stirring carefully to prevent the salmon from breaking into pieces.

Remove from the heat and sprinkle the sesame seeds over the top. Garnish with the scallions and serve with rice.

© Lynda Balslev, distributed by Andrews McMeel Syndication