Pan-Fried Teriyaki Salmon

Name: Pan-Fried Teriyaki Salmon with Jasmine Rice and Roasted Broccoli
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: 150 grams Jasmine Rice; 1 unit(s) Broccoli; ½ unit(s) Lime; 1 unit(s) Spring Onion; 1 unit(s) Garlic Clove**; 75 grams Teriyaki Sauce; 7 grams Roasted White Sesame Seeds; 2 unit(s) Salmon Fillets; 300 milliliter(s) Water for the Rice

with Jasmine Rice and Roasted Broccoli

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Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Reduce down the sauce in the pan after frying the fish to turn it into a sticky glaze, whilst broccoli, spring onion and zesty rice give freshness.

Tags:

Family Friendly

•High Protein

•Pescatarian

Allergens:

Soya

•Sesame

•Fish

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Broccoli

½ unit(s)

Lime

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove**

75 grams

Teriyaki Sauce

(Contains: Soya)

7 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

2 unit(s)

Salmon Fillets

(Contains: Fish)

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2674 kJ

Energy (kcal)639 kcal

Fat19.7 g

of which saturates3.7 g

Carbohydrate80.4 g

of which sugars16 g

Dietary Fibre8.1 g

Protein35.8 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Chopping Board

•Baking Tray

•Knife

•Zester

•Garlic Press

•Small Bowl

•Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

If you'd prefer to boil your broccoli, skip the oven.

In the meantime, cut the broccoli into florets (like small trees). Halve any large ones.

Pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.

To boil your broccoli, boil just before you cook the fish in step 5 for 3-4 mins, until tender.

While the broccoli roasts, zest and halve the lime (see ingredients for amount).

Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

Pour the teriyaki sauce into a small bowl, add the garlic, squeeze in the lime juice and stir through the sesame seeds.

Mix together and set aside your teriyaki mixture.

Meanwhile, pat the salmon dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, carefully place your salmon into the pan, skin-side down. Cook for 4-5 mins. Turn the heat down to medium then turn and cook on the other sides, 2-3 mins each. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: The fish is cooked when opaque in the middle.

Once cooked, add the teriyaki mixture to the pan and spoon over the salmon as it thickens.