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, season with salt and bake for 12 min. Meanwhile, peel and grate the garlic and ginger directly into a bowl. Add the teriyaki saucesoy sauce, brown sugar and oyster sauce.

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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.

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4 Add and bake

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

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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. Serve the sushi ginger to the side. Garnish with the toasted sesame seeds and the chopped spring onion.

Tips for fussy eaters

Swap the salmon for chicken if fish isn't a favourite!

Pro 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.

This dish is a great introduction to Asian flavours.

Cooking Time: 30 min

Cals 711 · Prot 50 · Carbs 81 · Fat 25

Dairy-Free

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Garlic cloves 2 Piece
Ginger 30 Grams
Teriyaki sauce 40 ML
Soy sauce 10 ML
Brown sugar 5 Grams
Oyster sauce 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 10 Grams
Spring onion 40 Grams
Sushi ginger 40 Grams

This dish is a great introduction to Asian flavours.

Cooking Time: 30 min

Cals 711 · Prot 50 · Carbs 81 · Fat 25

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, season with salt and bake for 12 min. Meanwhile, peel and grate the garlic and ginger directly into a bowl. Add the teriyaki saucesoy sauce, brown sugar and oyster sauce.

photo

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.

photo

4 Add and bake

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

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. Serve the sushi ginger to the side. Garnish with the toasted sesame seeds and the chopped spring onion.

Tips for fussy eaters

Swap the salmon for chicken if fish isn't a favourite!

Pro 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.

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Garlic cloves 2 Piece
Ginger 30 Grams
Teriyaki sauce 40 ML
Soy sauce 10 ML
Brown sugar 5 Grams
Oyster sauce 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 10 Grams
Spring onion 40 Grams
Sushi ginger 40 Grams
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