Recipe
Teriyaki Salmon with Rice
Rice is the spice of life. Enjoy this recipe to spice up your day.
Ingredients
- 0.33 cup Reduced-Salt Soy Sauce
- 0.25 cup Brown Sugar, firmly packed
- 2 tbsp Honey
- 2 clove Garlic
- 2 cm Ginger, finely grated
- 4 Salmon Fillets, skin on
- 450 g Long Grain White Rice
- 2 tbsp Vegetable Oil
- 300 g Green Beans, chopped
- 4 Spring Onions, thinly sliced
- 1 tbsp Rice Vinegar
- 2 tsp Sesame Oil
- 2 tbsp Sesame Seed
Method
- Combine soy, sugar, honey, garlic, and ginger in a small bowl. Stir until sugar dissolves.
- Place salmon in a dish and pour over one-third of the sauce, turning the fish to coat. Stand for 30 minutes.
- Meanwhile, cook rice.
- Heat 1 tbs vegetable oil in a non-stick frying pan over medium heat. Add beans and onion and cook for 2 minutes or until softened. Add rice, remaining marinade, sesame oil, and half the seeds. Toss to combine.
- Remove from heat and cover to keep warm.
- Heat the remaining vegetable oil in a non-stick frying pan. Add salmon and cook for 3 minutes on each side or until golden.
- Spoon rice into bowls and top with salmon and remaining sesame seeds.
Ingredients
- Reduced-Salt Soy Sauce
- Brown Sugar
- Honey
- Garlic
- Ginger
- Salmon Fillets
- Long Grain White Rice
- Vegetable Oil
- Green Beans
- Spring Onions
- Rice Vinegar
- Sesame Oil
- Sesame Seed
Method
- Combine soy, sugar, honey, garlic, and ginger in a small bowl. Stir until sugar dissolves.
- Place salmon in a dish and pour over one-third of the sauce, turning the fish to coat. Stand for 30 minutes.
- Meanwhile, cook rice.
- Heat 1 tbs vegetable oil in a non-stick frying pan over medium heat. Add beans and onion and cook for 2 minutes or until softened. Add rice, remaining marinade, sesame oil, and half the seeds. Toss to combine.
- Remove from heat and cover to keep warm.
- Heat the remaining vegetable oil in a non-stick frying pan. Add salmon and cook for 3 minutes on each side or until golden.
- Spoon rice into bowls and top with salmon and remaining sesame seeds.