Arepa with Teriyaki Salmon — Japanese Flavors on a Colombian Classic

Sweet honey teriyaki salmon, perfectly glazed, piled on a warm handmade Colombian arepa. Colombia meets Japan in the most delicious way.

Ingredients

• 2 Zavor & Co gluten-free arepas

• 2 salmon fillets

• 3 tbsp gluten-free tamari sauce

• 2 tbsp honey

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp fresh ginger, grated

• Sesame seeds and green onion to garnish

How to Make It

1. Mix soy sauce, honey, rice vinegar, sesame oil, and ginger into a teriyaki glaze.

2. Brush salmon fillets generously with glaze.

3. Cook salmon in a non-stick pan 4 minutes per side, brushing again halfway through.

4. Place salmon on warm arepa, flaking slightly.

5. Top with sesame seeds and sliced green onion.

A Taste of Japan

Teriyaki — meaning "glossy grill" in Japanese — brings a sweet umami depth that pairs beautifully with the neutral, slightly chewy texture of an arepa. Two great food traditions, one plate.

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