Sweet & Sour Teriyaki Salmon with Rice Pilaf & Sautéed Green Beans (2)

1.In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes to create the teriyaki sauce. Set aside.

2.In another small bowl, mix the silken tofu, cornflour, and cold water until smooth. Combine this with the teriyaki sauce and set aside.

3.Rinse the basmati and wild rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 cup of water or vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes until the rice is cooked and the liquid is absorbed. Fluff with a fork and keep warm.

4.While the rice is cooking, heat a non-stick skillet over medium-high heat. Add a drizzle of oil and sear the salmon steaks for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside.

5.In the same skillet, lower the heat to medium and pour in the teriyaki sauce mixture. Cook for 2-3 minutes until slightly thickened, stirring frequently. Return the salmon to the skillet, spooning the sauce over the top to glaze the fish. Cook for an additional minute to warm the salmon through.

6.In a separate skillet, add a splash of water and bring to a simmer over medium heat. Add the trimmed green beans and cover, steaming for about 3-4 minutes until bright green and tender-crisp. Remove from heat and season with a pinch of salt and a drizzle of sesame oil.

7.To serve, create a dome of rice on each plate, place a salmon steak beside it, and arrange the sautéed green beans on the other side. Drizzle any remaining teriyaki sauce over the salmon and garnish with sesame seeds.