Teriyaki Salmon with Rice
Salmon fillets glazed in a simple soy and honey sauce. It is ready in 30 minutes, and the rice cooks while you make the glaze.
- Prep 10 min
- Cook 20 min
- Total 30 min
- Feeds 2
- Main Course
Ingredients
300 g Salmon fillet
Two salmon fillets, skin on, about 150 g each
150 g Rice
3 tbsp Soy sauce
Light soy sauce
2 tbsp Honey
1 tbsp Rice vinegar
Mild rice vinegar
10 g Ginger
1 tbsp Vegetable oil
Neutral oil with a high smoke point
2 Spring onion
Green onion (scallion)
1 tsp Sesame seeds
Toasted sesame seeds
Steps
Cook the rice
Rinse the rice and cook it as the packet says.
Make the glaze
Grate the ginger. Mix it with the soy sauce, honey and rice vinegar.
Fry the salmon
Heat the oil in a frying pan over medium-high heat. Cook the salmon skin side down until the skin is crisp.
4 min
Glaze
Turn the fillets, pour in the glaze and let it bubble. Spoon it over the fish until it is sticky and the salmon is just cooked.
3 min
Serve
Slice the spring onions. Serve the salmon on the rice with the rest of the glaze, the spring onions and the sesame seeds.
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