Kiss The Cook: Salmon Teriyaki with Brown Rice
Monthly recipes from Mango Menus.
This is the teriyaki salmon, a simple but nutritious recipe with the homemade Japanese sauce, scattered with sesame seeds and coriander leaves. We like New Zealand Ora king salmon, which has the highest natural oil content of all the species. It’s chock-full of Omega-3 fatty acids, the “right” kind of fat for bodies. The sweetness of the teriyaki appeals to children and the brown rice that the dish is served with is an excellent source of fiber, making us feel fuller for longer.
- Brown rice, quantity to your liking
- 2 cups broccoli florets
- 2 tbsp chopped coriander leaves
- 1 tbsp butter
- 2 salmon fillets weighing
- 150g-250g each.
- 1 cup brown rice
- 1 tbsp sesame seeds
- For the teriyaki sauce:
- 100ml Japanese Kikkoman
- soy sauce
- 200ml mirin
- 2 tbsp caster sugar
- Begin by cooking your brown rice according to the instructions on the packet. Do remember that brown rice can take considerably longer than white rice.
- Wash and chop your broccoli and coriander during this time.
- Prepare the teriyaki sauce by pouring the mirin in a pan and heating it over a low heat for a couple of minutes. Then add the soy sauce and sugar and simmer for another two minutes until it thickens slightly. Leave it to keep it warm in the pan while you cook the rest of the meal.
- Eight minutes before your rice is ready, start cooking your broccoli and salmon. For the salmon, melt the butter in a non-stick pan and cook the salmon gently for around 1 minute on each of the four sides, depending on the size and shape of the fillet. This timing is suitable for a 200g fillet of NZ Ora King salmon. For the broccoli, put a pan of water to boil and place the broccoli in a steamer above for a few minutes until al dente.
- Serve the brown rice onto a plate next to the salmon fillet and broccoli. Pour a little teriyaki sauce onto the salmon fillet then scatter with chopped coriander and sesame seeds. Serve immediately.