Teriyaki Salmon with Rice is a fantastic oriental dish that will stay in your home for good. This recipe is straightforward to make and does not require any culinary skills. You can use the Teriyaki sauce in this recipe for various fish, poultry, pork, and beef.
You will need
- Two bowls
- Frying pan
- Baking tray
- Chopping board
- Chopping knife
- 2 salmon fillets 200 g (7 oz) each
- 100 g (3 1/2 oz) Basmati rice
- 1 pak choi (Chinese cabbage), washed and chopped
- 100 g (3 1/2 oz) bean sprouts, cleaned and washed
- 2 tbsp sesame seeds, toasted
- 2 tbsp of finely chopped coriander
- 3 cardamon pods
- Pinch of salt
- 1 tbsp of sweet chilli sauce
- 1 tbsp of honey
- 1 tbsp of sesame oil
- 1 tbsp of Mirin or Sherry
- 2 tbsp of soy sauce
- 1 tbsp of fresh lime juice
- 2 tsp of grated ginger
- 2 tbsp of rapeseed oil
- 1 tbsp sesame oil
- 3 tbsp of fish sauce
- 1 tsp of tahini paste
- 2 garlic cloves, finely sliced
- 50 ml (2 fl oz) of water
- Preheat the oven to 180°C/Gas mark 4.
- Rinse the salmon fillets and pat them dry with a paper towel.
- In a large bowl, combine all Teriyaki sauce ingredients thoroughly. Pour the sauce over the salmon fillets and cover with plastic. Pop in the fridge for a minimum of 30 minutes.
- In the second bowl, carefully combine all the ingredients of the vegetable sauce.
- Place the salmon on the baking tray and pour the rest of the Teriyaki sauce over it. Place in the oven for 20 minutes or until salmon flakes easily.
- In the meantime, cook the rice with cardamom and a little salt. When ready, drain the excess water thoroughly.
- Preheat the pan over medium heat and add the vegetables and vegetable sauce. Fry for about two minutes, stirring occasionally.
- Divide the rice into two equal portions. Place the vegetables on the top of rice and pour over the remaining sauce from the pan. Place the teriyaki salmon at the top. Pour the rest of the Teriyaki sauce over it, and sprinkle with sesame seeds and fresh coriander. Serve immediately.