Teriyaki Salmon (Varoma)

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RECIPE DATA

TITLE: Teriyaki Salmon (Varoma)
SERVES: 3
PREP: 10 min
TOTAL: 30 min

INGREDIENTS
4 salmon fillets, skin on (~700 g (about 4 fillets))
400 g (about 2 cups) short-grain rice
5 cups (1.25 L) water
1 bunch bok choy or broccolini
4 cloves garlic
20 g (about 2½ tbsp finely chopped) ginger
⅓ cup (80 ml) soy sauce
⅓ cup (80 ml) mirin
2 tbsp sake
2 tbsp honey
20 g (about 1 tbsp) butter
sesame seeds, spring onion

STEPS
1. Put garlic and ginger in the bowl. Chop. Add soy, mirin, sake, honey; reduce lid cap off. Brush half on the salmon, keep the rest.
TM SETTINGS: 3 sec / speed 7
TM SETTINGS: 6 min / 100°C / speed 1
2. Put 5 cups (1.25 L) water in the bowl, rice in the simmering basket. Salmon on oiled baking paper on the Varoma tray, greens in the Varoma dish.
3. Cook.
TM SETTINGS: 18 min / Varoma / speed 4
4. Optional: sear salmon skin-side down 2 min in a hot pan for crisp skin. Warm the rest of the sauce with 20 g (about 1 tbsp) butter and spoon over. Sesame + spring onion.
5. Portion & store: makes ~3 adult portions (~180 g salmon + rice + greens); a kid portion is half. Eat straight away. Fridge 1 day; freezer Not suitable.

NOTES
Portion size: ~180 g salmon + rice + greens
Batch note: One meal for 2 adults + 2 kids; eat fresh. Whole meal in one run: rice in the bowl, salmon and greens in the Varoma, sauce reduced after. Honey instead of sugar.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 1 day
Freezer life: Not suitable

SOURCE: https://thermomix-workbook.pages.dev/recipes/teriyaki-salmon-varoma/