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Homemade teriyaki sauce with a hint of ginger drizzled over salmon, rice and cooked veggies. Quick, easy and oh so delicious!
25 Minutes ~ serves 4 


300g rice (of choice)
1 tbsp ginger, grated
1 bunch broccolini
1 capsicum
1 garlic clove
1 packet (200g) bean shoots
4 salmon fillets (skin on)

From your pantry:
Sesame oil (or other)
Salt and pepper
Soy sauce
White or rice wine vinegar
Brown sugar

{This recipe is Gluten and Dairy Free}


1. Cook the rice according to the packet instructions. 
2. Grate ginger. Combine with 4 tbsp soy sauce, 3 tbsp vinegar, 2 tbsp sugar and 1 tbsp sesame oil in a small saucepan and bring to a simmer. Cook for 5 minutes, or until slightly thickened. Remove from heat.
3. Trim and halve broccolini. Cut capsicum into strips.
4. Heat a large frypan over high heat. Add 1 tbsp sesame oil and prepared vegetables, cook for 2 minutes then add crushed garlic and bean shoots. Warm through, then set aside in a serving bowl, keep pan over medium heat.
5. Rub salmon fillets with sesame oil, salt and pepper. Cook in the pan, skin-side down, for 3 minutes. Turn over and cook for a further 3 minutes, or until cooked to your liking.
6. Serve salmon fillets with rice and stir-fried vegetables. Drizzle with teriyaki sauce to taste.

{If you don’t enjoy salmon - you can cook this dish with any white fish or alternatively 600g chicken tenderloins! Adjust cooking time accordingly}

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