Name: Sticky teriyaki salmon rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: Japanese
Ingredients: 1 tbsp teriyaki sauce; 1 tbsp sweet chilli sauce; 1 salmon fillet skin on; 50g wholemeal basmati rice; 1 head pak choi halved; 1 tsp sesame seed; 2 spring onions finely chopped; small bunch coriander roughly chopped; squeeze of lime

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Sticky teriyaki salmon rice

Sticky teriyaki salmon rice

Good Food team

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Serves 1

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.22 ratingsRate

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A simple solo supper bursting with flavour. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
1 salmon fillet

skin on
50g wholemeal basmati rice
1 head pak choi

halved
1 tsp sesame seed
2 spring onions

finely chopped
small bunch coriander

roughly chopped
squeeze of lime

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Nutrition: per serving

kcal558
fat21g
saturates4g
carbs53g
sugars18g
fibre6g
protein40g
salt2.2g

Method

step 1

Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
step 2

Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
step 3

Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
step 4

Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

Recipe from Good Food magazine, July 2014

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A star rating of 4.8 out of 5.22 ratings

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