Salmon Teriyaki

with Snow Pea Rice
Sticky, sweet, flaky salmon - what's not to like?!
2,409 Reviews
Cals 849 · Prot 42 · Carbs 90 · Fat 36
Quick & Easy
Family-Friendly
Try Hello Chef Now
20 min
Salmon Teriyaki with Snow Pea Rice
Sticky, sweet, flaky salmon - what's not to like?!
2,409 Reviews
Cals 849 · Prot 42 · Carbs 90 · Fat 36
Quick & Easy
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Teriyaki salmon
Skinless salmon fillet 6*
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 3*9*10*
40 Grams
Soy sauce 9*
10 ML
White vinegar
15 ML
Sesame oil 3*
15 ML
Sesame seeds 3*
10 Grams
Rice
Snow peas
100 Grams
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp

Allergens

*6 Fish, *3 Sesame Seeds, *9 Soya, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Prep vegetables

1 Prep vegetables

Halve the snow peas. Trim and finely slice the spring onions.
Boil rice

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.
Fry salmon

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.
Prepare sauce

4 Prepare sauce

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

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.
Serve

6 Serve

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