Teriyaki Sesame Salmon & Honey-Ginger Carrots

Embark on a flavor-filled adventure with our Teriyaki Sesame Salmon, a culinary masterpiece that transcends ordinary meals. This exquisite dish invites you to savor the perfect fusion of savory and sweet. Sea Cuisine Salmon boasts a tantalizing blend of teriyaki and sesame goodness, and is artfully presented atop a bed of jasmine rice, generously studded with edamame and scallions and elevated with honey-ginger glazed carrots that add a touch of sweetness and warmth to each bite.

Serves: 2

Prep time: 10 mins

Cook time: 18-20 mins

Ingredients

Preparation

For the Jasmine Rice

1/2 cup Jasmine Rice
1 cup Shelled Edamame
1/4 ea Scallions, sliced

For the Honey Ginger Roast Carrots

2 cup Carrots, sliced
1 tbsp Vegetable Oil
2 tbsp Honey
1 tbsp Ginger, microplaned
1/4 tsp Cayenne
1 tbsp Bottled Lemon Juice
1 tbsp Soy Sauce
1 tsp Corn Starch
1 tsp Sesame Seeds, for garnish

Tips from the chef: To save time, simply omit the individual glaze ingredients used for the roast carrots and replace with your favorite bottled, prepared Asian sauce.

Prepare Salmon in a sauté pan per package instructions. Using the same pan, add carrots and vegetable oil with the Salmon. Turn the carrots over at the same time as the Salmon.
In a small bowl, mix together honey, ginger, cayenne pepper, lemon juice, soy sauce and corn starch to make a glaze. When the Salmon is finished cooking, remove from the pan, add the glaze and stir while heating for approximately one minute to evenly coat the carrots.
Prepare Jasmine Rice following package instructions. Fold edamame and scallions into hot, fully cooked rice. Season with salt & pepper, if desired.
Divide the jasmine rice and carrots equally between two plates. Top with a fully cooked portion of Teriyaki Sesame Salmon and garnish with sesame seeds.