Teriyaki Grilled Salmon with Sesame Rice

Teriyaki Grilled Salmon with Sesame Rice

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 30, 2016.

Grilled salmon coated in a delicious teriyaki sauce.


Ingredients

SESAME RICE

  • 1½ cups jasmine rice
  • 2¼ cups water
  • 10g GF mixed sesame seeds

TERIYAKI GRILLED SALMON

  • 450g salmon fillet
  • 2 tablespoons GF teriyaki sauce

VEGGIES

  • 2 carrots
  • 1 head broccoli
  • ¼ cabbage
  • 1 tablespoon olive oil
  • 3–4 tablespoons water
  • 1 teaspoon finely grated ginger

SAUCE

  • 3 tablespoons GF teriyaki sauce
  • 1 teaspoon GF soy sauce
  • ½ teaspoon GF cornflour mixed with 1 tablespoon water

TO SERVE

  • 1–2 spring onions (green part only), sliced on an angle
  • 1 lemon, cut into wedges (optional, adults)

Steps

  1. oven grill to high. Line an oven tray with baking paper.
  2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Pat salmon dry with paper towels, remove any remaining pin bones and cut into 3–4 pieces. Season with salt and place in a medium bowl with first measure of teriyaki sauce. Toss to coat then place, skin-side-down, on prepared tray.
  4. Prepare vegetables. Peel carrots, cut in half lengthways then thinly slice; cut broccoli into small florets and roughly dice stalk; thinly slice cabbage until you have 3–4 cups worth. Set all aside.
  5. When rice is steaming, grill salmon in oven (on middle rack) for 6–8 minutes for medium-rare (depending on thickness), or until cooked to your liking. Take care to ensure glaze does not burn. Stir all sauce ingredients together in a small dish, until cornflour is dissolved.
  6. Heat oil in a large fry-pan on high heat. Stir-fry carrots and broccoli for about 2 minutes. Add water and cook a further 30 seconds. Add ginger, cabbage and sauce and stir-fry for 2–3 minutes, until tender. Season to taste with soy sauce. Fold mixed sesame seeds through steamed rice.
  7. Serve ¾ cup cooked sesame rice per person onto plates and top with veggies. Flake teriyaki grilled salmon away from skin and dot over veggies. Garnish with spring onion and squeeze over lemon juice just before serving (if using).

Nutritional Information

Energy 2402 kj
574 kcal
Protein 25.4g
Carbohydrate 55.5g
Fat 28.1g