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Sticky teriyaki salmon rice

Sticky teriyaki salmon rice

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

A simple solo supper with Asian flavours. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime

Nutrition: per serving
NutrientUnit
kcal558
fat21g
saturates4g
carbs53g
sugars18g
fibre6g
protein40g
salt2.2g
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Ingredients

  • 1 tbsp teriyaki sauce
  • 1 tbsp sweet chilli sauce
  • 1 salmon fillet , skin on
  • 50g wholemeal basmati rice
  • 1 head pak choi , halved
  • 1 tsp sesame seed
  • 2 spring onions , finely chopped
  • small bunch coriander , roughly chopped
  • squeeze of lime

Method

  • STEP 1

    Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.

  • STEP 2

    Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.

  • STEP 3

    Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.

  • STEP 4

    Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

Goes well with

Recipe from Good Food magazine, July 2014

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A star rating of 4.8 out of 5.15 ratings
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