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About the Author Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food. Williams Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. The Williams Sonoma Test Kitchen spearheads the development of culinary content for the brands catalog, website, blog, social media programs, cooking schools, and special events. Read more Excerpt. Reprinted by permission. All rights reserved. Teriyaki Salmon Bowl with Cucumbers, Grilled Pineapple, Zucchini & Avocado cup sake 3 tablespoons sesame oil 1 tablespoon soy sauce 2 cucumbers, thinly shaved Canola oil for brushing 1 pineapple, peeled and cut into planks about 1 inch thick 2 zucchini, halved lengthwise FOR THE TERIYAKI SAUCE cup soy sauce cup mirin 2 tablespoons sake 2 tablespoons firmly packed light brown sugar 1 lb salmon fillets, cut into 4 equal pieces 1 tablespoon canola oil Steamed sushi rice, for serving 2 avocados, pitted, peeled, and thinly sliced White sesame seeds, for garnish Soy sauce, for drizzling SERVES 4 In a bowl, whisk together the sake, sesame oil, and soy sauce. Add the cucumbers and toss to coat. Let stand for at least 15 minutes. Heat a grill pan over medium-high heat and brush with canola oil. Working in batches, grill the pineapple and zucchini until tender-crisp and charred, about 3 minutes per side. Transfer to a cutting board and let cool slightly. Cut the pineapple into 1-inch cubes and the zucchini into inch half-moons. Keep warm. To make the teriyaki sauce, in a small saucepan over high heat, combine the soy sauce, mirin, sake, and brown sugar and bring to a boil. Reduce the heat to medium and simmer until thickened, about 3 minutes. Brush half of the teriyaki sauce over the salmon. In a large saut pan over medium-high heat, warm the canola oil. Add the salmon and sear until cooked through, about 4 minutes per side. The flesh should be opaque and flaky and easily pierced with a paring knife. Remove from the heat and brush with the remaining teriyaki sauce. Divide the rice among 4 bowls. Drain the cucumbers and distribute them evenly among the bowls. Top with the pineapple, zucchini, salmon, and avocado. Garnish with sesame seeds. Drizzle with soy sauce and serve. Read more Click Here to Read One Bowl Meals Cookbook Online! Howdy My name is Luis Frederick and i'm here to share my opinions on this awesome book written One Bowl Meals Cookbook called One
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