Teriyaki salmon

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 30 mins

Ingredients

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4 x 200g salmon steaks
½ cup teriyaki marinade (we used Kikkoman)
1 cup long-grain rice
2 cups water
2 teaspoons sesame seeds, toasted, to serve
2 bunches bok choy or broccolini, steamed, to serve

Instructions

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1 Place salmon steaks in a ceramic dish. Add teriyaki marinade and turn salmon to coat well. Stand for 20 minutes.

2 Place rice in a saucepan and cover with water. Place over a high heat and bring to the boil. Simmer for 5 minutes or until craters form over rice. Cover and turn off heat.

3 Heat a frying pan or cast iron chargrill over a medium-high heat. When pan/grill is hot, place a piece of baking paper in pan – this will stop the fish sticking. Cook 2 salmon steaks for 2-3 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining salmon.

4 Divide rice among 4 plates. Top with salmon. Sprinkle with sesame seeds and serve with steamed greens.

HFG tip

For a stronger flavour, allow fish to marinate longer.

Nutrition Info (per serve)

Calories 425cal

Kilojoules 1780kJ

Protein 29g

Total fat 14g

–Saturated fat 4g

Carbohydrates 50g

–Sugars 7g

Dietary fibre 4g

Sodium 1240mg

Calcium 70mg

Iron 2.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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