Japanese · Lunch, Dinner
Teriyaki salmon
Pan-seared salmon glazed in a sticky, sweet soy-mirin teriyaki sauce.
- Calories
- 655 kcal
- Protein
- 39 g
- Carbs
- 66 g
- Fat
- 26 g
- Prep
- 10 min
- Cook
- 12 min
Per serving, for one person.
Contains: soy, sesame, fish.
Ingredients
- 160 g Salmon fillets
- 70 g Jasmine rice
- 1 tbsp Tamari (gluten-free)
- 14 ml Mirin (rice cooking wine)
- ¾ tsp Sugar
- ¼ tbsp Sunflower oil
- 10 g Spring onions
- ¾ tsp Sesame seeds
Method
- Cook the rice according to packet instructions.
- Pan-fry the salmon skin-side down in the oil for 4 minutes, then flip for 2-3 minutes.
- Whisk the tamari, mirin and sugar together and pour into the pan.
- Simmer for 2-3 minutes, spooning the sauce over the salmon, until thick and glossy.
- Serve over the rice, scattered with spring onion and sesame seeds.
More Japanese recipes
- Japanese-style breakfast bowl358 kcal · 17 g protein
- Tamagoyaki rice bowl363 kcal · 17 g protein
- Salmon onigiri445 kcal · 18 g protein
- Miso soup with tofu and rice457 kcal · 27 g protein
- Tamago sando (Japanese egg sandwich)443 kcal · 28 g protein
- Grilled mackerel and rice breakfast479 kcal · 25 g protein
More pescatarian recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Thieboudienne (Senegalese fish and rice)592 kcal · 37 g protein
- Moin moin (Nigerian steamed bean pudding)462 kcal · 24 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein