Speedy Teriyaki Sesame Salmon
with Tenderstem® Broccoli, Bell Pepper and Basmati Rice
It takes less than 25 minutes to make this Speedy Teriyaki Sesame Chicken and Prawns. Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Salmon Fillets
(Contains Fish)
1 unit(s)
Red Onion
80 grams
Tenderstem Broccoli
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Garlic Clove
150 grams
Teriyaki Sauce
(Contains Soya)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 pinch
Chilli Flakes
Not included in your delivery
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
b) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.heat a large frying pan on medium-high heat with a drizzle of oil.
a) Meanwhile, halve, peel and thinly slice the red onion. Cut the broccoli into thirds. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
b) Heat a drizzle of oil in a large frying pan on medium high heat. Add the onion, broccoli and bell pepper, stir-fry until the veg has softened, 3-4 mins.
c) While everything cooks, peel and grate the garlic (or use a garlic press).
d) Once the veg has softened, add the garlic and stir-fry for 1 min.
a) Stir the teriyaki sauce into the pan along with the water for the sauce (see pantry for amount).
b) Lower the heat and simmer until the sauce has thickened, 3-4 mins.
a) Taste the sauce and season with salt and pepper if needed. Add a splash of water if it needs loosening, then remove from the heat.
b) When everything's ready, stir in the sesame seeds.
c) Add the salmon to the teryiaki sauce and turn to coat in the sauce.
a) Fluff up the rice with a fork, and share between bowls.
b) Top with the teriyaki salmon and any remaining sauce from the pan drizzled over.
b) Sprinkle over the chilli flakes (add less if you'd prefer things milder) to finish for those who'd like it.
Enjoy!
