Teriyaki Salmon with Roasted Zucchini

Name: Teriyaki Salmon with Roasted Zucchini and Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 2 Piece of Garlic cloves; 30 Grams of Ginger; 40 ML of Teriyaki sauce; 10 ML of Soy sauce; 5 Grams of Brown sugar; 20 Grams of Oyster sauce; 4 Piece of Small zucchini; 1 Tbsp of Olive oil; 1 Tsp of Salt; 150 Grams of Jasmine rice; 300 ML of Water; 1 Tsp of Salt; 10 Grams of Sesame seeds; 40 Grams of Spring onion; 40 Grams of Sushi ginger

and Jasmine Rice

This dish is a great introduction to Asian flavours.

888 Reviews

Cals 788 · Prot 48 · Carbs 98 · Fat 29

Family Friendly

Quick Prep

35 min

Teriyaki Salmon with Roasted Zucchini and Jasmine Rice

This dish is a great introduction to Asian flavours.

888 Reviews

Cals 788 · Prot 48 · Carbs 98 · Fat 29

Family Friendly

Quick Prep

Ingredients

Salmon

Skin-on salmon fillet 6*

350 Grams

Garlic cloves

2 Piece

Ginger

30 Grams

Teriyaki sauce 8*9*10*

40 ML

Soy sauce 9*10*11*

10 ML

Brown sugar

5 Grams

Oyster sauce 8*10*

20 Grams

Zucchini

Small zucchini

4 Piece

Olive oil

1 Tbsp

Salt

0.5 Tsp

Rice

Jasmine rice

150 Grams

Water

300 ML

Salt

0.5 Tsp

To serve

Sesame seeds 3*

10 Grams

Spring onion

40 Grams

Sushi ginger

40 Grams

Allergens

*6 Fish, *8 Molluscs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

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)	3277 / 788
Fats (g)	29.1
of which saturated (g)	5.6
Carbohydrates (g)	98
of which sugars (g)	12.4
Fibers (g)	5.9
Proteins (g)	48.1
Salt (g)	3.6

*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 Boil rice

Preheat the oven to 220°C/200°C fan.
Add the jasmine rice, the measured water and a pinch of salt to a pan with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Once cooked, remove the pan from the heat.
Keep covered until serving.
Before serving, fluff with a fork.

2 Roast zucchini

Meanwhile, slice the zucchini finely.
Arrange the zucchini slices on a lined baking tray.
Drizzle them with oil, season with salt.
Bake for 12 min.
Meanwhile, peel and grate the garlic and ginger directly into a bowl.
Add the teriyaki sauce, soy sauce, brown sugar and oyster sauce.

3 Prep salmon

Portion the salmon into individual fillets.
Using a sharp knife, make a deep incision along each salmon fillet, length ways.
The incision should reach through to the skin of the salmon, but not slice through it.
Finally, turn each salmon piece out as though opening a book.
The intact salmon skin should function as the book's spine.
Turn the salmon in the sauce.

4 Bake salmon

Make space on the zucchini tray and add the salmon to it (drizzle any leftover marinade sauce over the top).
Return the tray to the oven for 10-15 min or until the salmon is cooked through but still juicy.

Tip! Cook the salmon for a couple of minutes less for a medium finish. Keeping it slightly pink inside will ensure it doesn't dry out.