Fruit Cake
Salmon – 4 salmon fillets (6 oz each) – Salt and pepper to taste – 1 tbsp olive oil or sesame oil for searing Teriyaki Sauce – 1/3 cup low-sodium soy sauce – 3 tbsp honey or brown sugar – 2 tbsp rice vinegar – 2 tsp cornstarch + 2 tbsp water – 1 garlic clove, grated – 1 tsp grated ginger
Whisk soy sauce, honey, vinegar, garlic, and ginger in a saucepan. Bring to a simmer and stir in cornstarch slurry. Cook until thickened.
Pat salmon dry and season with salt and pepper. Preheat skillet or oven to medium-high heat to ensure even searing or roasting.
Pan-sear salmon for 3–4 minutes per side or bake at 400°F for 12–14 minutes until cooked through and flakes easily with a fork.
Brush or spoon warm teriyaki sauce over the cooked salmon. Let it caramelize slightly on heat for 1–2 minutes before removing from pan.
Serve over steamed rice, quinoa, or noodles. Add a side of sautéed broccoli, bok choy, or edamame for a complete meal.
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