Teriyaki Glazed Salmon on Garlic Rice
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Teriyaki Glazed Salmon on Garlic Rice

Teriyaki Glazed Salmon on Garlic Rice

with Sesame Tenderstem® and Baby Corn

Make a meal that's truly special with this lightly indulgent and luxurious Teriyaki Glazed Salmon on Garlic Rice.

Climate Conscious

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.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

3 unit(s)

Garlic Clove

150 grams

Basmati Rice

2 unit(s)

Salmon Fillets

(Contains Fish)

150 grams

Tenderstem Broccoli

60 grams

Baby Corn

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

20 milliliter(s)

Sesame Oil

(Contains Sesame)

150 grams

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

20 grams


300 milliliter(s)

Water for the Rice


Nutritional information

Energy (kJ)3621 kJ
Energy (kcal)865 kcal
Fat36.5 g
of which saturates10.2 g
Carbohydrate92.5 g
of which sugars27.3 g
Protein34.8 g
Salt4.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Baking Paper
Baking Tray


Prep your Garlic Rice

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 ingredients 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 1/4 tsp salt and the water for the rice (see pantry for amount), then bring to the boil.

Cook and Steam

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).

Bake the Salmon

Meanwhile, lay the salmon fillets, skin-side down, onto a baking tray lined with baking paper. Season with salt and pepper.

When the oven is hot, roast the salmon 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.

Bring on the Veg

While the salmon bakes, halve any thick Tenderstem® broccoli stems and the baby corn lengthways.

After the salmon has baked for 5 mins, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the broccoli and baby corn and 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. 

Hey Sesame

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. 

Finish and Serve

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 share between your plates. 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.