Baked Teriyaki Salmon

• •
  28 oz Salmon

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

• •
  3 tbsp Maple syrup
• •
  3 tbsp Soy Sauce, Low Sodium
• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 tbsp Ginger, Fresh Root
• •
  0.3 tsp ¼ teaspoon ground black pepper (plus additional to taste)
• •
  Kosher salt (to taste)
• •
  Green Onion (Scallion)
• •
  Sesame seeds
• •
  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions in a separate pot over medium heat, stirring occasionally, until all liquid is absorbed and grains are tender—about 45–50 minutes.
2. 2While rice cooks, pat the salmon dry with paper towels and arrange the fillets skin-side down in a large skillet.
3. 3In a small bowl, whisk together the maple syrup, soy sauce, olive oil, and minced fresh ginger until combined.
4. 4Place the skillet over medium-high heat and pour 3/4 of the glaze over the salmon. Cook for 5–7 minutes without moving the fillets until the bottom develops a light caramelized crust. Spoon the accumulated glaze over the top and continue cooking for 4–5 minutes more, until the salmon reaches an internal temperature of 140–145°F and flakes easily with a fork.
5. 5Remove the salmon from heat and drizzle with the reserved glaze. Let rest for 2–3 minutes.
6. 6Divide the cooked rice evenly into 4 airtight containers while hot, then top each portion with one salmon fillet.
7. 7Sprinkle each serving with sesame seeds and sliced green onions.
8. 8Seal containers and refrigerate up to 4 days.