Directions

1. Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
2. For the Brown Rice: Prepare the brown rice with the water and kosher salt according to your operation's preferred rice method. Either stove top, oven or steam.
3. For the Teriyaki Sauce: Add the sesame oil to a small pot and begin heating over a medium setting. Add the garlic and ginger and sauté for approximately 1 minute until lightly browned and fragrant. Add all of the remaining ingredients to the pan and bring to a simmer. Gently simmer the teriyaki sauce for approximately 10-12 minute until reduced by approximately 1/4. Reserve under refrigeration until ready for use.
4. For the Teriyaki Salmon: Pour 3/4 of the prepared Teriyaki sauce over the thawed Salmon fillets. Allow to marinate for at least 4 hours, or preferably overnight. Flip the Salmon over periodically to ensure an even marinade. Preheat your convection oven to 425℉. Remove the Salmon fillets from the marinade and gently pat dry with clean paper towel. Add the fillets to a parchment lined sheet tray and bake in the oven for approximately 10-12 minutes until lightly charred and the fillets have achieved your desired internal temperature (145℉-155℉.)
5. To Assemble: For service, divide the brown rice equally between four bowls. Add the fully cooked Teriyaki Salmon fillet to the center of the plate. Artfully arrange the remaining ingredients around the Salmon, dividing equally between each portion. Garnish with the black and white sesame seeds and serve additional Teriyaki sauce on the side if desired.