Baked Teriyaki Salmon

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  Salmon

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

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  Maple syrup(45g)
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  Soy Sauce, Low Sodium(45g)
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  Olive oil(30g)

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

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  Ginger, Fresh Root(15g)
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  ¼ teaspoon ground black pepper (plus additional to taste)
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  Kosher salt (to taste)
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  Green Onion (Scallion)
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  Sesame seeds
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions in a separate pot over medium heat, stirring occasionally. Rice is done when 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 or shallow baking dish.
3. 3In a small bowl, whisk together the maple syrup, soy sauce, olive oil, and minced fresh ginger until combined. Pour 3/4 of the glaze over the salmon, turning fillets to coat evenly on both sides.
4. 4Place the skillet over medium-high heat and cook the salmon for 5–7 minutes without moving it, until the bottom develops a light caramelized crust. Spoon the accumulated glaze from the pan over the top of the fillets and continue cooking for another 4–5 minutes, until the salmon reaches an internal temperature of 140–145°F on an instant-read thermometer 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.