Sticky teriyaki salmon rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 tbsp teriyaki sauce
- 1 tbsp sweet chilli sauce
- 1 salmon filletskin on
- 50g wholemeal basmati rice
- 1 head pak choihalved
- 1 tsp sesame seed
- 2 spring onionsfinely chopped
- small bunch corianderroughly chopped
- squeeze of lime
Nutrition: per serving
- kcal558
- fat21g
- saturates4g
- carbs53g
- sugars18g
- fibre6g
- protein40g
- salt2.2g
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.
