Salmon Teriyaki
with Veggie Jasmine Rice
Sticky, sweet, flaky salmon - what's not to like?!
Cals 696 · Prot 48 · Carbs 92 · Fat 20
Family Friendly
25 min
Sticky, sweet, flaky salmon - what's not to like?!
Cals 696 · Prot 48 · Carbs 92 · Fat 20
Family Friendly
Ingredients
Teriyaki salmon
Skinless salmon fillet
6*
350 Grams
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Olive oil
0.5 Tbsp
Teriyaki sauce
8*9*10*
40 ML
White vinegar
15 ML
Sesame oil
3*9*
15 ML
Water
15 ML
Soy sauce
9*10*11*
10 ML
Brown sugar
5 Grams
Ginger powder
2 Grams
Garlic powder
2 Grams
Veggie rice
Carrot
1 Piece
Jasmine rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
Green peas
100 Grams
To serve
Sesame seeds
3*
5 Grams
Allergens
*6 Fish, *8 Molluscs, *9 Soya, *10 Wheat, *3 Sesame Seeds, *11 Gluten
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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2895 / 696 |
| Fats (g) | 19.9 |
| of which saturated (g) | 4.5 |
| Carbohydrates (g) | 92 |
| of which sugars (g) | 13.9 |
| Fibers (g) | 4.9 |
| Proteins (g) | 47.5 |
| Salt (g) | 2.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veg
- Peel and finely chop the carrot into small bite-sized pieces.
2 Boil rice
- Rinse and drain the rice.
- Add the rice, chopped carrot, pinch of salt and measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 12-14 min or until the water is absorbed and the rice and carrots are cooked.
3 Fry salmon
- Meanwhile, portion the salmon and season with salt and pepper.
- Heat a large non-stick pan over a medium heat with a drizzle of oil.
- Once hot, add the salmon.
- Fry for 3-4 min on each side or until cooked through.
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.
4 Make sauce
- In a small bowl, combine teriyaki sauce, white vinegar, sesame oil, measured water, soy sauce, brown sugar and ginger and garlic powders.
- Add to the pan with the salmon to coat.
5 Finish rice
- Once the rice is cooked, stir through the peas.
- Cover with a lid to steam for 1 min further.
6 Serve
- Serve the Salmon Teriyaki on the Veggie Jasmine Rice.
- Garnish with sesame seeds.
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