Dinner
Teriyaki salmon with rice
Glazed salmon with rice and broccoli
- Ready in 30 min
- 713 kcal
Suits: Balanced
Per serving
- kcal
- 713
- Protein
- 47 g
- Carbs
- 64 g
- Fat
- 32 g
Ingredients
- 160 g salmon
- 70 g basmati rice
- 160 g broccoli
- 25 ml teriyaki sauce
- 7 ml olive oil
Method
- Rinse the basmati rice until the water runs clear. Put it in a saucepan with one and a half times its volume of water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 10–12 minutes. Leave covered off the heat for 5 minutes.
- Cut the broccoli into florets and boil in a saucepan of salted water for 3–4 minutes until just tender, then drain.
- Pat the salmon dry. Heat the olive oil in a frying pan over a medium heat and cook the salmon skin side down for 4–5 minutes until the skin is crisp.
- Turn the salmon, lower the heat, pour in the teriyaki sauce and cook for 2–3 minutes, spooning the sauce over, until the salmon is glazed, opaque all the way through and flakes easily.
- Fluff the rice with a fork and serve with the broccoli and salmon, spooning over the sauce from the pan.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens