Teriyaki Glazed Salmon on Fragrant Coriander Rice
with Sweet Chilli Gyoza, Sesame Purple Sprouting Broccoli, Edamame and Baby Corn
- Fish
- Cereals containing gluten
- Soya
- Wheat
- Barley
- Egg
- Mustard
- Sesame
- Almonds
- Cashew nuts
- Nuts
- Sesame
- May contain traces of allergens
- Brazil nuts
- Pecan Nuts
- Pistachio nuts
- Walnuts
- Macadamia Nuts
- Peanut
- Hazelnuts
- Soya
Looking for a taste of everyday luxury? This Teriyaki Glazed Salmon on Fragrant Coriander Rice is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
3 unit(s)
Garlic Clove
150 grams
Basmati Rice
300 grams
Salmon Fillets
(Contains: Fish)
4 unit(s)
Vegetable Spring Rolls
(Contains: Cereals containing gluten, Soya, Wheat, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)
160 grams
Purple Sprouting Broccoli
60 grams
Baby Corn
1 bunch(es)
Coriander
64 grams
Mayonnaise
(Contains: Egg, Mustard)
16 milliliter(s)
Sriracha Sauce
80 grams
Fresh Edamame Beans
(Contains: Soya)
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Brazil nuts, Pecan Nuts, Cashew nuts, Pistachio nuts, Walnuts, Almonds, Macadamia Nuts, Peanut, Hazelnuts, Nuts)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
150 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
48 grams
Sweet Chilli Sauce
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Melt the butter (see pantry for amount) in a deep saucepan with a tight-fitting lid on medium-high heat. Stir in the garlic and fry until fragrant, 1 min.
Stir in the rice and cook until coated, 1 min.
Add ¼ tsp salt and the water for the rice (see pantry for amount), then bring to the boil.
Once the water is boiling, turn the heat down to medium and cover with the lid.
Leave the rice 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).
Meanwhile, lay the salmon fillets, skin-side down, onto one side a baking tray lined with baking paper. Season with salt and pepper.
Add the gyozas to the other side of the tray and drizzle over some oil.
When the oven is hot, bake the salmon and gyozas on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
While the salmon bakes, halve any thick purple sprouting broccoli stems lengthways. Halve the baby corn lengthways. Roughly chop the coriander (stalks and all).
In a small bowl, mix together the mayo and sriracha sauce.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the broccoli, edamame and baby corn.
Stir-fry for 2-3 mins, then add a splash of water and immediately cover with a lid or foil. Cook until tender, a further 4-6 mins.
Once the veg is cooked, transfer to a bowl, then stir in half the sesame seeds and half the sesame oil. Season with salt and pepper, cover to keep warm, then set aside.
Pop the (now empty) frying pan back on medium heat.
Pour in the teriyaki sauce and remaining sesame oil. Stir together and cook until warmed through, 1-2 mins.
Once the fish is cooked, carefully transfer it to the pan of teriyaki sauce (reheat first if needed), then turn in the sauce to evenly glaze it.
When ready, fluff up the garlic rice with a fork and stir through half the coriander. Share the rice between your bowls. Top with the teriyaki salmon, spooning over any sauce left in the pan.
Serve with the sesame veg and sprinkle with the remaining sesame seeds.
Drizzle the sriracha mayo over the salmon and veg and finish by sprinkling over the remaining coriander.
Serve the gyozas on the side with the sweet chilli sauce for dipping.
