Teriyaki Salmon with Sesame Brown Rice and Baby Bok Choy
with Amy Church
This is, hands-down, my spouse Aaron's favorite weeknight meal that I make regularly. He loves it because it's delicious, healthy, and has all his favorite flavors. I love it because it's easy and impressive.
You'll learn how to make traditional Japanese-style teriyaki sauce from scratch, which is so much lighter and better than the Americanized version. We'll use that to cook an outrageously juicy teriyaki salmon. On the side, I'll show you how to make brown rice so it turns out perfectly every time without even measuring; plus, we'll steam some baby bok choy to go with it.
**Please note: If you recently took my Japanese cooking class in March 2020, the teriyaki sauce itself is similar to what we learned in that class for teriyaki chicken. However, it's not quite the same and the cooking technique for salmon is definitely different. I'll leave it up to you whether you want to take this class as well. It is not the same, but it is similar.
Jul 30th, 2020
from 6:00 - 7:00 pm
333 Chemeketa St NE
Salem, OR 97301 Get directions