Teriyaki Salmon with Rice
I have been making this Teriyaki salmon recipe for many years now and it’s one of my favourite dishes. To be honest, I like it so much that I rarely ever prepare salmon fillets differently. The sweet and thick teriyaki sauce in combination with ginger complements the salmon so well. Whilst the tenderstem broccoli fried in sesame oil adds a crunchy texture and great additional flavour to it.
The key to super tender salmon is glazing it well and the right timing! The salmon should only stay in the oven until the thickest part is just about cooked. This should hardly take more than 15 minutes on 180 degrees in the oven.
Ingredients
Serves 2
Preparation time: 25 minutes
2 salmon filets
500 g tenderstem broccoli spears (alternatively you can also use leek, sugar snaps or usual broccoli)
200 g basmati or jasmine rice
2 tsp freshly ground ginger
8 tbsp thick teriyaki sauce (e.g. from Sainsbury’s or in Asian supermarkets you should be able to find thick teriyaki sauce from Kikkoman)
2 tbsp soy sauce
6 tbsp sesame oil
hot water
salt
white sesame seeds and chopped coriander for garnish
Method
Preheat oven to 180 degrees.
Place 2 salmon fillets into a baking dish. Glaze salmon with 4 tbsp thick teriyaki sauce and spread 2 tsp freshly grated ginger on top. Place on middle oven rack and bake for 15 minutes.
-> The time may vary a little bit depending on how thick your fillets are but make sure, you don’t overcook the salmon. The secret to juicy and tender salmon is to only leave it in the oven until it is just about cooked throughout the thickest part. To check, if the salmon is all cooked after 15 minutes, use a sharp knife to cut into the thickest part and gently push the flesh to the side. I take the salmon out when it is still a little bit pinkish in the middle as the middle will continue cooking a bit more by its own heat.
In a medium-sized saucepan, bring 500 ml water to the boil and add 1.5 tsp salt.
In the meantime, rinse 200 g rice with cold water in a sieve. Then cook on medium-low heat for 10 minutes.
Whilst rice and salmon nare cooking: Heat up 4 tbsp sesame oil in a large frying pan and add 500 g tenderstem broccoli spears. Sprinkle with some salt and fry for 5 minutes.
-> You may need to fry them in two batches, depending on how big your pan is. If some of the stems are quite thick, split in half with a sharp knife - this way they will cook quicker and you avoid for the heads to burn.
Drain the rice in a sieve after it is cooked and split into two portions onto two plates. Place broccoli and salmon on top of the rice.
In a small bowl mix 4 tbsp thick teriyaki sauce, 4 tbsp hot water, 2 tbsp sesame oil, 2 tbsp soy sauce and use the same pan that you used to fry the broccoli to heat the sauce for 1-2 minutes. Drizzle sauce over the salmon and rice.
Garnish with toasted sesame seeds and chopped coriander before serving.
Enjoy!
