20 minutes
Teriyaki Salmon with Rice and Greens
ARTICLE
01 October 2024
2 mins read
2 mins read
Prep time:
Serves:
4
Average cost:
$6.40
Salmon is one of my favourite proteins as it is so versatile to cook with. This teriyaki dish makes a fab meal prep meal. It will last 3 days in a sealed container in the fridge.
Ingredients
4 x 120g salmon fillets
1 cup basmati, brown or jasmine rice
1 green onion, finely chopped
2 tsp sesame seeds
2 bunches broccolini
1 tsp sesame oil
Teriyaki Sauce:
⅓ cup soy sauce (gf if required)
¼ cup orange juice
1 tbsp honey
2 cloves garlic crushed
1 tbsp grated or minced ginger
2 tsp corn flour
1 cup basmati, brown or jasmine rice
1 green onion, finely chopped
2 tsp sesame seeds
2 bunches broccolini
1 tsp sesame oil
Teriyaki Sauce:
⅓ cup soy sauce (gf if required)
¼ cup orange juice
1 tbsp honey
2 cloves garlic crushed
1 tbsp grated or minced ginger
2 tsp corn flour
Method
- Preheat the oven to 200’C. Cook the rice according to the package instructions.
- In a small bowl, mix together all the ingredients for the teriyaki sauce. Toss the salmon in the sauce.
- Add the salmon to a baking dish and pour over remaining sauce.
- Cook in the oven for 12-15 minutes or until just cooked through.
- Meanwhile steam the broccolini then toss in the sesame oil and season with salt.
- Remove the salmon from the oven and spoon the sauce from the bottom of the pan over the salmon.
- Serve the salmon on a bed of rice with a side of the greens.
Dietary:
- Gluten Free (GF)
- Dairy Free (DF)
- Egg Free (EF)
- Meal Prep Friendly (MPF)
- Nut Free (NF)
- 20 min meal (<20MIN)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 444 | 30 | 52 | 10 | 2 |
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