Today, June 8, is World Oceans Day—an annual celebration that invites people all over the world to partake in events that promote awareness of the importance of healthy oceans.
To mark the occasion, sent us this recipe for teriyaki salmon. Issho is a new Japanese eatery that's .
Issho's Sustainable Copper River Salmon Teriyaki
Our teriyaki has a lighter taste than a traditional teriyaki. We add tropical fruit flavors to bring out the natural sweetness of the sauce, and to balance the nuttiness of the Copper River Salmon.
- 9oz MSC certified Copper River Salmon (skin on, deboned, cut into two pieces)
- 1 Tbs vegetable oilSalt and pepper to taste
For Issho's Teriyaki Sauce
- 1/2 cup tropical fruit juice (preferable POG juice brand)
- 1/4 cup mango puree
- 1/4 gluten free Tamari soy sauce
- 1/4 cup Mirin (Japanese cooking wine)
- 1 Tbs sugar
- 2-3 thin slices of ginger
Season MSC certified Copper River Salmon with salt and pepper. Heat vegetable oil on medium-hot heat, place salmon into pan (skin down) for 3 minutes or until the skin becomes crispy. Turn over to other side, after cooking for one minute add the teriyaki sauce mixture; let salmon cook for another 2-3 minutes or until the salmon is fully cooked. Remove the salmon fillets from the pan, and let it rest on a plate. Keep the remaining sauce simmering for another 2 minutes or until it reduces and thickens (discard ginger slices). Pour teriyaki sauce over the salmon fillets. Garnish with sesame seeds, green onions and a lemon wedge.