3 tablespoons low-sodium soy sauce plus 3 tablespoons, divided
3 tablespoons mirin plus 3 tablespoons, divided
3 tablespoons sake plus 3 tablespoons, divided
2 tablespoons honey plus 1 tablespoon honey, divided
1 steelhead or other wild salmon filet, skin on and cut into four pieces (approximately 1 pound), skin on
2 teaspoons olive oil
2 cups brown rice, uncooked
2 avocados, peeled and cut into ½ inch chunks
3 Persian cucumbers, cut in quarters lengthwise and then into ½ inch chunks
1 cup cilantro, de-stemmed, leaves left whole
½ cup chopped peanuts
4 tablespoons pickled ginger
juice and zest of 1 lime
4 scallions, diced
In a small bowl, whisk together 3 tablespoons of the soy sauce, 3 tablespoons mirin, 3 tablespoons sake and 1 tablespoon honey. Pour into a gallon Ziploc freezer bag. Add the salmon and seal the bag, then turn it over and over in your hands to thoroughly coat the salmon. Place in the refrigerator and allow it to marinate at least 1 hour and up to 8 hours overnight.
Cook brown rice according to the package instructions (or in a rice cooker; note: the brown rice can be cooked ahead of time and stored in the refrigerator for up to 2 days). Remove from heat and set aside.
Whisk together the remaining soy sauce, mirin, sake and honey in a small bowl and set aside.
Find a skillet (preferably nonstick with a lid) and heat it over medium-high heat. Add olive oil and heat the oil to shimmering, then remove the salmon filets (reserving the marinade in the Ziploc bag) and place on skillet. Sear the salmon for 3 minutes, then, using a spatula, carefully flip the salmon filets and sear the other side for an additional 3 minutes. Reduce the heat to low and pour the remaining marinade all over the fish. Put the lid on the skillet and let the salmon cook an additional 4-5 minutes until the filets are completely opaque and the fish flakes easily with a fork. Remove the filets from the skillet to a plate and cover loosely with foil.
In a large bowl, mix together the brown rice and the soy sauce mixture. Add the scallions, peanuts, pickled ginger, lime zest, lime juice, avocado and cucumber and toss carefully to combine. Garnish with the cilantro and serve along with the fish.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2016/04/teriyaki-salmon-and-brown-rice-salad.html