Foodedo recipe

Teriyaki Salmon with Jasmine Rice and Steamed Broccoli

Name: Teriyaki Salmon with Jasmine Rice and Steamed Broccoli
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2
Ingredients: 150 g jasmine rice; 2 fillets salmon fillets (about 140-160g each, preferably skin-on); 300 g broccoli (cut into small florets); 2 spring onions (finely sliced); 2 garlic (finely grated or crushed); 15 g fresh ginger (finely grated); 45 ml light soy sauce; 30 g runny honey; 15 ml rice vinegar; 5 ml toasted sesame oil; 1 tsp cornflour; 1 tbsp rapeseed oil; 1 tbsp sesame seeds (for serving); 1 / 2 tsp fine salt (divided, or to taste); 1 / 4 tsp black pepper (plus extra to taste)

Serves 2

32 min

Quantities are kept as written by the author.

Pan-seared salmon glazed in a quick teriyaki-style sauce, served with fluffy jasmine rice and tender broccoli for an easy midweek dinner.

Ingredients

15 items

150 gjasmine rice
2 filletssalmon filletsabout 140-160g each, preferably skin-on
300 gbroccolicut into small florets
2spring onionsfinely sliced
2garlicfinely grated or crushed
15 gfresh gingerfinely grated
45 mllight soy sauce
30 grunny honey
15 mlrice vinegar
5 mltoasted sesame oil
1 tspcornflour
1 tbsprapeseed oil
1 tbspsesame seedsfor serving
1 / 2 tspfine saltdivided, or to taste
1 / 4 tspblack pepperplus extra to taste

Recipe notes (1)

Note: The 10-minute rice resting time is included in the cook time and gives you time to finish the broccoli and salmon without rushing.

Method

6 steps

Step 1. Put the jasmine rice in a medium saucepan with 300ml cold water and 1/4 tsp of the salt. Bring to the boil, stir once, then cover with a tight-fitting lid and reduce to the lowest heat. Cook for 12 minutes. Take off the heat and leave covered to rest for 10 minutes.
Step 2. While the rice cooks, slice the spring onions and cut the broccoli into small florets. In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, grated garlic, grated ginger and 60ml water. In a separate small bowl, mix the cornflour with 1 tbsp water. Pat the salmon dry with kitchen paper and season lightly with black pepper. Keep the raw salmon and its packaging away from the vegetables and other ready-to-eat ingredients, then wash your hands, knife and board after handling it.
Step 3. When the rice has about 5 minutes left, put the broccoli in a saucepan or deep frying pan with 2 tbsp water and a pinch of salt. Cover and cook over a medium heat for 4-5 minutes until bright green and tender but not mushy. Drain off any water and keep warm.
Step 4. As soon as the rice comes off the heat to rest, heat the rapeseed oil in a large non-stick frying pan over a medium-high heat. Add the salmon skin-side down and press gently with a fish slice for 10 seconds so the skin stays flat. Cook for 4-5 minutes, without moving it, until the skin is crisp and the salmon is mostly cooked up the sides. Turn and cook for 1-2 minutes on the second side, depending on thickness, until the thickest part flakes easily with slight pressure and is just cooked through. Transfer to a plate.
Step 5. Turn the pan down to medium. If there is a lot of fat in the pan, carefully spoon off all but about 1 tsp. Pour in the soy mixture and let it bubble for about 1 minute. Stir the cornflour mixture again, add it to the pan and cook for 30-60 seconds, stirring, until the sauce turns glossy and lightly thickened.
Step 6. Return the salmon to the pan and spoon the sauce over for 30 seconds to glaze it. Fluff the rice with a fork and divide between 2 plates with the broccoli. Put the salmon on top, spoon over the remaining teriyaki sauce and finish with the spring onions and sesame seeds.