Crispy skin salmon with rice & teriyaki sauce

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Homemade teriyaki sauce with a hint of ginger drizzled over salmon, rice and cooked veggies. Quick & easy!

No Fish option - replacement is chicken schnitzels.
1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Grate ginger to yield 1/2 tbsp. Combine with 4 tbsp soy sauce, 3 tbsp vinegar, 2 tbsp sugar and 1 1/2 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 vegetables. Drizzle with teriyaki sauce to taste.

Remove skin from the salmon fillets if preferred. Rub with salt and cook, skin-side down, for 3 minutes.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 4-5 minutes on each side, or until cooked through.
basmati rice 300g
ginger 30g
broccolini 1 bunch
red capsicum 1
garlic 1 clove
bean shoots 1 bag
salmon fillets (skin on) 2 packets

From your pantry:
sesame oil, salt, pepper, soy sauce, white (or rice) wine vinegar, sugar (brown)