Salmon Teriyaki

with Snow Pea Rice

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Instructions

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1 Prep vegetables

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

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2 Fry salmon

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets 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.

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3 Boil rice

Meanwhile, add the rice, water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, add the halved snow peas, reduce the heat to low and cook with the lid on for 10-12 min until the water has absorbed. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

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4 Prepare teriyaki sauce

Meanwhile, in a bowl, whisk the ginger powder, garlic powder, teriyaki sauce, honey, hoisin sauce, soy sauce, white vinegar and sesame oil together. Return the pan to a medium heat, add the soy mixture 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.

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5 Serve

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

Tips for fussy eaters

Cook the snow peas and rice separately.

Pro tip

Slightly under-cook your salmon for a moister finish!

Sticky, sweet, flaky salmon - what's not to like?!

Cooking Time: 30 min

Cals 669 · Prot 44.4 · Carbs 81.5 · Fat 18.4

Ingredients

Number of people

Teriyaki salmon

Salmon fillet 350.00 Grams
Spring onion 30.00 Grams
Olive oil 1.00 Tbsp
Ginger powder 4.00 Grams
Garlic powder 4.00 Grams
Teriyaki sauce 30.00 Grams
Honey 15.00 Grams
Hoisin sauce 15.00 Grams
Soy sauce 20.00 ML
White vinegar 10.00 ML
Sesame oil 10.00 ML
Sesame seeds 10.00 Grams

Rice

Snow peas 120.00 Grams
Basmati rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp

Sticky, sweet, flaky salmon - what's not to like?!

Cooking Time: 30 min

Cals 669 · Prot 44.4 · Carbs 81.5 · Fat 18.4

Instructions

photo

1 Prep vegetables

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

photo

2 Fry salmon

Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the salmon fillets 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

3 Boil rice

Meanwhile, add the rice, water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, add the halved snow peas, reduce the heat to low and cook with the lid on for 10-12 min until the water has absorbed. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

photo

4 Prepare teriyaki sauce

Meanwhile, in a bowl, whisk the ginger powder, garlic powder, teriyaki sauce, honey, hoisin sauce, soy sauce, white vinegar and sesame oil together. Return the pan to a medium heat, add the soy mixture 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

5 Serve

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

Tips for fussy eaters

Cook the snow peas and rice separately.

Pro tip

Slightly under-cook your salmon for a moister finish!

Ingredients

Number of people

Teriyaki salmon

Salmon fillet 350.00 Grams
Spring onion 30.00 Grams
Olive oil 1.00 Tbsp
Ginger powder 4.00 Grams
Garlic powder 4.00 Grams
Teriyaki sauce 30.00 Grams
Honey 15.00 Grams
Hoisin sauce 15.00 Grams
Soy sauce 20.00 ML
White vinegar 10.00 ML
Sesame oil 10.00 ML
Sesame seeds 10.00 Grams

Rice

Snow peas 120.00 Grams
Basmati rice 150.00 Grams
Water 350.00 ML
Salt 0.50 Tsp
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