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Teriyaki Style Salmon

Teriyaki Style Salmon

with Steamed Rice & Sesame Greens

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This dish is lean, green and will keep you keen. Teriyaki is the perfect bold flavour when paired with robust salmon. It’s such a good combo: all you need is a little green veg, some soft rice and some sesame seeds for the crunch.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SoyGlutenSesameFish

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

jasmine rice

1 head

broccoli

2 clove

garlic

1 knob

ginger

1 packet

snow peas

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 packet

sesame seeds

(ContainsSesameMay be present Milk, Soy, Tree Nuts, Gluten, Peanuts)

Not included in your delivery

olive oil

1.25 cup

water

¼ cup

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

1.5 tbs

honey

3 tsp

sesame oil

(ContainsSesame)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat23.6 g
of which saturates4.1 g
Carbohydrate75.9 g
of which sugars15.3 g
Dietary Fibre0 g
Protein43.2 g
Cholesterol0 mg
Sodium1440 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan with Lid
Sieve
Spoon
Chopping board
Grater
Knife
Medium Bowl
Small Bowl
Large Pan
Spatula
Instructionsarrow up iconarrow up icon
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1

Rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don’t lift the lid while the rice is resting so you don’t lose any steam!

2

While the rice is cooking, chop the broccoli into 2 cm florets and roughly chop the stalk. Peel and crush the garlic. Finely grate the ginger (unpeeled) until you have 2 tsp for 2 people / 1 tbs for 4 people. Trim the snow peas**.

3

In a small bowl, combine the soy sauce, garlic, ginger, honey and sesame oil. TIP: If you don’t have any sesame oil, feel free to use olive oil. Place the salmon in a medium bowl and pour over 1/2 the teriyaki marinade*.

4

Heat a drizzle of olive oil in a large frying pan over a medium heat. Once hot, place the salmon in the pan and cook for 3-4 minutes. TIP: Lightly press the salmon fillets down with a spatula to ensure it cooks evenly. Flip the salmon and cook for a further 2-3 minutes (depending on thickness), or until almost cooked through.

5

Return the pan to a medium-high heat. Add the broccoli and a dash of water and cook for 4 minutes, or until starting to become tender. TIP: Adding some water will help the broccoli to cook faster! Add the snow peas and sesame seeds and cook for 2-3 minutes, or until the vegetables are tender and the seeds are toasted. Pour over the remaining teriyaki marinade and cook for 1 minute, or until heated through.

6

Divide the steamed rice, sesame greens and Teriyaki style salmon between plates. Top with any remaining pan juices.