Teriyaki Glazed Salmon on Garlic Rice
with Sesame Tenderstem® and Baby Corn
This Teriyaki Glazed Salmon on Garlic Rice is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
3
Garlic Clove
150
Basmati Rice
2
Salmon Fillets
(Contains Fish)
150
Tenderstem Broccoli
60
Baby Corn
5
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
24
Sesame Oil
(Contains Sesame)
150
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
300
Water for the Rice
20
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Peel and grate the garlic (or use a garlic press). Melt the butter (see ingredients for amount) in a medium saucepan with a tight-fitting lid on medium-high heat. Stir in the garlic and fry until fragrant, 1 min.
Stir in the rice, 1/4 tsp salt and the cold water for the rice (see ingredients for amount), then bring to the boil.
Once the water is boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, lay the salmon fillets, skin-side down, onto a baking tray lined with baking paper. Season with salt and pepper.
Once the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.
While the salmon bakes, halve any thick Tenderstem® broccoli stems lengthways. Halve the baby corn lengthways.
After the salmon has baked for 5 mins, heat a drizzle of oil in a large frying pan on medium-high heat.
When the oil is hot, add the broccoli and baby corn and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins.
Once the veg is cooked, transfer to a bowl, then stir in half the toasted sesame seeds and half the sesame oil. Season with salt and pepper, cover to keep warm, then set aside.
Pop the (now empty) frying pan back on medium heat.
Pour in the teriyaki sauce and remaining sesame oil. Stir together and cook until warmed through, 1-2 mins.
Once the fish is cooked, carefully transfer it to the pan with the sauce (reheat the sauce first if needed). Turn the salmon in the sauce to evenly glaze it.
When ready, fluff up the garlic rice with a fork and between your plates. Top with the teriyaki salmon, spooning over any sauce left in the pan.
Sprinkle over the remaining sesame seeds and serve with the veg alongside. Enjoy!
