Teriyaki Salmon with Toasted Sesame Seeds

and Rice

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Instructions

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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 and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

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2 Roast zucchini

Meanwhile, slice the zucchini finely. Arrange them on a lined baking tray. Drizzle them with oil and roast in the oven for 15 min.

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3 Prep salmon

Meanwhile, peel and crush the garlic, peel and grate the ginger. Mix both with the teriyaki sauce. Portion the salmon. Slice each salmon portion into butterflies. Do this by using a sharp knife to make a deep incision along each salmon fillet. The incision should reach the skin of the salmon without slicing through it. Finally, turn the salmon pieces out as though opening a book. Coat the salmon in the teriyaki mixture.

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4 Add and bake

Make space on the zucchini tray for the salmon. Return the tray to the oven for 10-15 min or until the salmon is cooked through but still juicy. Remove the tray from the oven and lightly season the zucchini with salt.

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5 Toast sesame

Meanwhile, toast the sesame seeds in a hot, dry pan for 2 min or until starting to brown. Finely slice the spring onion

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6 Serve

Serve the salmon and zucchini over the cooked rice. Garnish with the toasted sesame seeds and the chopped spring onion.

Tips for fussy eaters

Set some of the salmon aside and season it lightly with the teriyaki sauce.

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.

This dish works as a great introduction to Asian flavours.

Cooking Time: 30 min

Cals 675 · Prot 48 · Carbs 77 · Fat 23

Dairy-Free

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Teriyaki sauce 40 Grams

Zucchini

Zucchini small 4 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 1 Tsp

To serve

Sesame seeds 10 Grams
Spring onion 50 Grams

This dish works as a great introduction to Asian flavours.

Cooking Time: 30 min

Cals 675 · Prot 48 · Carbs 77 · Fat 23

Dairy-Free

Instructions

photo

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 and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

photo

2 Roast zucchini

Meanwhile, slice the zucchini finely. Arrange them on a lined baking tray. Drizzle them with oil and roast in the oven for 15 min.

photo

3 Prep salmon

Meanwhile, peel and crush the garlic, peel and grate the ginger. Mix both with the teriyaki sauce. Portion the salmon. Slice each salmon portion into butterflies. Do this by using a sharp knife to make a deep incision along each salmon fillet. The incision should reach the skin of the salmon without slicing through it. Finally, turn the salmon pieces out as though opening a book. Coat the salmon in the teriyaki mixture.

photo

4 Add and bake

Make space on the zucchini tray for the salmon. Return the tray to the oven for 10-15 min or until the salmon is cooked through but still juicy. Remove the tray from the oven and lightly season the zucchini with salt.

photo

5 Toast sesame

Meanwhile, toast the sesame seeds in a hot, dry pan for 2 min or until starting to brown. Finely slice the spring onion

photo

6 Serve

Serve the salmon and zucchini over the cooked rice. Garnish with the toasted sesame seeds and the chopped spring onion.

Tips for fussy eaters

Set some of the salmon aside and season it lightly with the teriyaki sauce.

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.

Ingredients

Number of people

Salmon

Salmon fillet 350 Grams
Garlic cloves 2 Pieces
Ginger 30 Grams
Teriyaki sauce 40 Grams

Zucchini

Zucchini small 4 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 1 Tsp

To serve

Sesame seeds 10 Grams
Spring onion 50 Grams
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