The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Salmon Teriyaki with Vegetable Fried Rice
Sweet teriyaki glaze and roasted pak choi meet our sustainably sourced salmon in this light dish, inspired by popular Asian flavours. We plate the fish up with a healthy pepper and spinach fried rice.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 4 salmon fillets (Fish)
- 1 unwaxed lime
- 1 tsp chilli flakes
- 4cm fresh ginger
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tsp maple syrup
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 3 pak choi
- 1 garlic clove
- 1 carrot
- 3 pepper
- 160g baby spinach
- 200g brown rice (brown rice (100%))
Nutritional Information
Calories: 628
Protein: 40g
Carbs: 51g
Fat: 29g
Salmon Teriyaki with Vegetable Fried Rice
Sweet teriyaki glaze and roasted pak choi meet our sustainably sourced salmon in this light dish, inspired by popular Asian flavours. We plate the fish up with a healthy pepper and spinach fried rice.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a small bowl, a peeler & a medium frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain.
Make the teriyaki sauce
- Finely chop or grate the garlic and ginger. Halve the lime.
- In a small bowl combine the garlic, ginger, tamari, maple syrup, vinegar, chilli flakes (to taste) and juice from the lime.
Roast the salmon & prep the veg
- Place the salmon, skin-side down, on a lined baking tray and drizzle over the teriyaki sauce. Bake for 10 mins.
- Dice the carrot (peel optional) and peppers into 1cm cubes.
- Quarter the pak choi lengthways.
Add the pak choi to the tray
- After 10 mins of baking, remove the tray from the oven.
- Add the pak choi and toss with 1/2 tbsp oil, a pinch of salt and pepper.
- Bake for another 10 mins, until the pak choi is soft and the salmon is cooked through.
Make the fried rice & plate up
- Heat a medium frying pan with 1/2 tbsp oil on medium heat. Once hot, add the carrot and peppers and cook for 5 mins, until softened.
- Add the spinach and cooked rice and cook for 1-2 mins, until the spinach has wilted. Toss to combine. Season with salt and pepper.
- Serve the teriyaki salmon on a bed of rice with the pak choi.
- Drizzle over any remaining juices from the baking tray.
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