- 4 Secret Island Coho Salmon Fillets
- 1/2 cup soy sauce
- 1/4 cup packed dark brown sugar
- 1/4 cup mirin
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon roasted sesame oil
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 1 head bibb lettuce leaves
- 2 cups of cooked rice*
- 2 watermelon radishes, thinly sliced
- Sesame seeds
On a griddle or plancha, over medium heat, cook teriyaki salmon fillets until slightly charred and salmon is cooked through, about 10 minutes.
In a small saucepan, whisk together soy sauce, dark brown sugar, mirin, water, honey, sesame oil, and red pepper flakes.
Bring mixture to a boil over medium-high heat, whisking occasionally until sauce reduces and thickens slightly, about 8 minutes.
In a small bowl, whisk together cornstarch and 2 tablespoons of water.
Whisk the cornstarch slurry into the soy sauce mixture, and continue to cook over medium heat until mixture thickens enough to coat the back of spatula, about 3 minutes.
Before serving, break apart salmon fillets into bite size pieces.
Divide prepared sauce into individual bowls for dipping.
Serve salmon with lettuce, rice, and radishes.
Garnish with sesame seeds if desired.
Enjoy! (And share the secret!)
*Can use preferred grains.