TERIYAKI SALMON STIR FRY WITH PICKLED CUCUMBERS

To marinate the salmon, combine the soy sauce, rice wine vinegar, sesame oil, honey, brown sugar, ginger, garlic, and red pepper flakes in a large bowl and whisk to combine.   Add the salmon and toss to coat.  Refrigerate for 1-2 hours.

To make the pickled cukes, combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil.  Stir to dissolve the sugar and salt.  Place cucumbers in a large jar and pour the hot liquid over them to cover.   Shake the jar occasionally to ensure the veggies are all coated in the liquid.  Let sit for 2-3 hours until the liquid is at room temperature.  Keep in the fridge for up to 2 weeks.

Heat the olive oil in a large skillet over medium high heat.  Let any excess marinade drip off the the salmon pieces and place them in the hot oil (note – the oil will spatter when the salmon hits the pan, so watch your eyes).  Reserve the excess marinade in the bowl and microwave for 2 minutes.  Set aside.

Sear the salmon chunks in the skillet for 2-3 minutes, turning occasionally with tongs, until they are caramelized on the outside and translucent on the inside.  Do not overcook.  Salmon should be cooked to medium or medium rare for the best flavor and texture – it will melt in your mouth!  When the salmon is almost done, add the peppers and scallions to the pan and toss for 1-2 minutes until heated through and coated.

When the rice is done cooking, add the vinegar and salt and toss to combine.

Serve the stir-fry over the rice and top with a few pickles, sesame seeds, and more scallions.  Drizzle with the reserved marinade. DEVOUR!

*If you can’t find binquinho peppers, chopped red bell pepper will work.  I find these really delicious (not spicy) peppers at Whole Foods and Wegman’s in the ‘olive bar’ in produce. Red biquinho chile peppers are very crunchy and juicy with an initially tangy, citrus taste followed by a sweet, fruity, and slightly smoky flavor – they are so good – a must try!!