Teriyaki Salmon with Rice & Greens
Equipment
- Ovenproof dish
- Small saucepan
- Frying pan
Ingredients
- 4 salmon fillets
- 120 ml teriyaki sauce
- 200 g basmati rice
- 1 tbsp vegetable oil
- 200 g tenderstem broccoli
- 200 g sugar snap peas
- 1/2 cucumber peeled, deseeded, chopped
- 6 spring onion thinly sliced
- sea salt
Instructions
- Pour the teriyaki over the salmon and leave to marinate for at least an hour or overnight is best.
- Cook the rice in a rice cooker or follow these instructions for cooking in a pot of water; rinse the rice in cold water until the water runs clear. Tip into a pot and cover with 400ml cold salted water. Bring to the boil and simmer for 8 minutes, then turn off the heat and leave, covered, to steam. After 5 minutes all the water will have been absorbed and the rice will be cooked. Fluff up with a fork.
- Heat the oil in a pan over a medium-high heat. Remove the salmon from the marinade and fry for 3–4 minutes on one side until sticky and dark, then flip over and cook for a further 2–3 minutes until just cooked. Transfer to a plate.
- Add the tenderstem broccoli and sugar snap peas to a microwavable dish. Season with sea salt and add about 2 tablespoons of cold water. Cover with a lid or plate and microwave on high for about 4 minutes.
- Divide the rice between four bowls. Top each with a salmon fillet, sugar snap peas, broccoli, cucumber and spring onions and serve.
Notes
Elevate your dinner with this nutritious Teriyaki Salmon with Rice and Greens. This recipe combines tender salmon fillets glazed with a savory teriyaki marinade, served on a bed of fluffy basmati rice, and accompanied by vibrant, crisp green vegetables. Perfect for a quick weeknight dinner.
Nutrition
Calories: 502kcal
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