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Lunchbreak: Glaze Teriyaki chef makes salmon teriyaki and white rice

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Dennis Lake

Glaze Teriyaki
3112 N. Broadway
(773) 697-3580

Salmon Teriyaki and White Rice

Side Salad and Carrot Ginger Dressing

6 oz salmon filet,

Season lightly with House Seasoning and grill.

House Seasoning

1/4 cup Kosher salt
1 Tbs smoked paprika
1 Tbs smoked black pepper

Mix all ingredients.

Short Grain Sticky White Rice

Use a strainer and warm water to wash the rice until the water runs clear. Use equal amounts of water to rice. Use a rice cooker and add a pinch of salt.

Salad Mix
1oz or 1 cup local baby greens or mesclun salad mix
Julienne carrot and white cabbage mix

Carrot Ginger Dressing

10 oz carrots, cleaned and chopped
2 Tbs fresh ginger, cleaned and minced
2 oz soy sauce
1 oz sesame oil
2 oz blended oil
2-3 oz fresh lime juice
2 oz seasoned rice wine vinegar
1/2 Tbs Kosher salt

Combine all the ingredients and blend smooth.

Teriyaki Sauce  (makes extra)

1 Spanish onions, cleaned and sliced
2 cups pineapple, chopped
1/2 apple, chopped (any kind of apple you like)
2 Tbs fresh ginger, chopped
1 Tbs whole peppercorns
2 cups soy sauce, regular
2 cups soy sauce, low sodium
3 cups white sugar
4 cups water  (separate from the corn starch slurry)
1 cup corn starch slurry  (usually a 2 to 1 ratio of water to corn starch – 2 parts cold water, 1 part corn starch – dissolve the corn starch in the water, mix until smooth)

Caramelize the onions in a medium pot.  Add the fruits and aromatics. Cook on low heat until the fruits breakdown and become soft.  Add the remaining liquids and bring to a boil.  Add the slurry and strain.

Plate:  Place the rice on plate, then put the salmon on top of about 1 cup ofrice, and top the salmon with some of the teriyaki sauce.

Garnish: Toasted Sesame Seeds

Salad on the side.

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