- 5 minutes
- 15 minutes
- Rinse salmon and dry. Season salmon with kosher salt and pepper and place it in a large Ziploc bag with 2 tablespoons toasted sesame oil, 2 tablespoons low sodium soy sauce, fresh garlic, fresh ginger and rice wine vinegar. Refrigerate for about half an hour to let salmon marinate (if time is of the essence, you can skip this step, but for more flavorful salmon, invest the time.) While salmon is marinading, heat rice packet as directed and set aside.
- Heat remainder of toasted sesame oil in sauté pan. Place marinated salmon in skin down and cook until tender and flaky.
- While salmon is cooking, heat remainder of low-sodium soy sauce and sugar in a small sauce pan. While heating sauce, stir and cook until sauce mixture reaches the consistency of syrup. While liquid is reducing, retrieve salmon from pan and place salmon atop rice. Drizzle soy reduction over salmon and rice. Garnish with chopped scallions and sesame seed and serve immediately.
- Note: Soy reduction will harden very quickly so as soon as you garnish the dish with it, fill your pot with hot soapy water and let it soak. If soy reduction cools and hardens in pan, simply heat pot again until reduction is melted and then wash.