Teriyaki Salmon with Brown Rice and Sesame Spinach Slaw

The secret to crispy salmon skin is making sure the skin is dry before you cook it on a high heat.

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My Own Food Bag
Teriyaki Salmon with Brown Rice and Sesame Spinach Slaw

This dish most recently appeared in My Own Food Bag on Sunday, January 1, 2017.

BROWN RICE

  • ½ cup Japanese brown rice
  • ½ cup + 2 tablespoons water

SESAME SPINACH SLAW

  • 1/3 bag baby spinach leaves *
  • ½ carrot
  • ¼–½ shallot
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil
  • 1 tablespoon lemon juice *

TERIYAKI SALMON

  • 150g salmon fillet
  • ¼ cup teriyaki sauce

TO SERVE

  • 1 tablespoon chopped coriander leaves
  • Remaining sesame seeds
  • 1 Combine rice, water and a pinch of salt in a small 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
  • 2 While rice cooks, prepare sesame spinach slaw. Roughly chop spinach; peel carrot and cut into thin matchsticks (or grate); thinly slice shallot. Combine all in a small bowl and set aside. Pat salmon dry with paper towels and remove any pin-bones. Heat a small fry-pan on medium heat.
  • 3 Toast sesame seeds for about 30 seconds, until light brown. Remove from pan and set aside. Heat a drizzle of oil in same pan and increase heat to high. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking.
  • 4 Remove salmon from pan, reduce heat to low and add teriyaki sauce. Leave to simmer for about 30 seconds, until thickened and glaze-like. Remove pan from heat, return salmon to pan and turn to coat in sauce. Toss sesame oil, lemon juice and half the sesame seeds through slaw.
  • To serve, Spoon ¾ cup cooked brown rice onto a plate. Place sesame spinach slaw and teriyaki salmon on the side and drizzle over remaining teriyaki sauce. Sprinkle over coriander and remaining sesame seeds.
  • SERVES 1

Nutritional Information

  • Energy: 2524 kj / 603 kcal
  • Protein: 39.8g
  • Carbohydrate: 64.7g
  • Fat: 28.2g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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