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Teriyaki Salmon with Rice & Greens | DonalSkehan.com
  • healthy

Teriyaki Salmon with Rice & Greens

January 25

Pop the rice in a rice cooker, set it and forget it, and add whatever cooked vegetables you fancy to bring this quick-prep supper to the table (I often microwave broccoli, sugar snap peas or green beans for 4 minutes with a little water for perfectly steamed quick-fix vegetables). Use shop -bought teriyaki sauce to replace the soy sauce, brown sugar, mirin, garlic and cornflour if you don’t want to make your own.

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Add the soy sauce, brown sugar, mirin, garlic and cornflour into a small pan and whisk together. Bubble gently for 5 minutes until thickened. Set aside to cool completely.
  2. 2. Once cold, pour the teriyaki over the salmon and leave to marinate for at least an hour or overnight is best.
  3. 3. Rinse the rice in cold water until the water runs clear. Tip into a pan 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.
  4. 4. 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 add the reserved marinade and cook for a further 2–3 minutes until just cooked. Transfer to a plate.
  5. 5. 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.
  6. 6. Divide the rice between four bowls. Top each with a salmon fillet, sugar snap peas, broccoli, cucumber and spring onions and serve.

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Ingredients

75ml soy sauce
50g brown sugar
3 tbsp mirin
2 garlic cloves, grated
2 tsp cornflour
4 x 175g salmon fillets
200g basmati rice
1 tbsp vegetable oil
1⁄2 cucumber, peeled, deseeded
and chopped
6 spring onions, thinly sliced
200g tenderstem broccoli
200g sugar snap peas