Salmon Teriyaki

with Snow Pea Rice
Sticky, sweet, flaky salmon - what's not to like?!
Cals 808 · Prot 50 · Carbs 88 · Fat 32
Quick & Easy
Family-Friendly
Try Hello Chef Now
20 min
photo
Sticky, sweet, flaky salmon - what's not to like?!
Cals 808 · Prot 50 · Carbs 88 · Fat 32
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Teriyaki salmon
Skinless salmon fillet
350 Grams
Spring onion
40 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
15 Grams
Teriyaki sauce
40 ML
Honey
15 Grams
Hoisin sauce
40 Grams
Soy sauce
10 ML
White vinegar
15 ML
Sesame oil
15 ML
Sesame seeds
10 Grams
Rice
Snow peas
100 Grams
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

Tips for fussy eaters

Cook the snow peas and rice separately.

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Prep vegetables

Halve the snow peas. Trim and finely slice the spring onions.
photo

2 Boil rice

Add the rice, measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min until the water has absorbed. Once cooked, remove from the heat. Add the snow peas and cover with a lid until serving.
photo

3 Fry salmon

Meanwhile, portion the salmon. Heat a pan over a medium heat with a drizzle of oil. Once hot, add the salmon with a pinch of salt and fry for 3-4 min on each side or until cooked through. Once the salmon is cooked, transfer it to a plate. Reserve the pan and wipe it clean with kitchen paper.
photo

4 Prepare sauce

Meanwhile, in a bowl, whisk the ginger garlic pasteteriyaki sauce, honey, hoisin sauce, soy sauce, white vinegar and sesame oil together. This is your teriyaki sauce.
photo

5 Finish

Return the pan to a medium heat, add the sauce and simmer for 1-2 min. Remove the pan from the heat and return the cooked salmon fillets to it, coating them in the sauce.
photo

6 Serve

Serve the teriyaki salmon over the rice and garnish with the sliced spring onions and sesame seeds.

Tips for fussy eaters

Cook the snow peas and rice separately.

Pro tip

Cook your salmon for a couple of min less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

One Pot Satay Curry
with Chicken and Sweet Potato
Sticky Chicken and Green Rice
with Pak Choi
Salmon in Sesame Sauce
with Warm Japanese Mushroom and Spinach Salad
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy