Teriyaki Glazed Salmon on Garlic Rice
with Sesame Tenderstem® and Baby Corn
Make a meal that's truly special with this lightly indulgent and luxurious Teriyaki Glazed Salmon on Garlic Rice.
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 unit(s)
Garlic Clove
150 grams
Basmati Rice
2 unit(s)
Salmon Fillets
(Contains Fish)
150 grams
Tenderstem Broccoli
60 grams
Baby Corn
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
20 milliliter(s)
Sesame Oil
(Contains Sesame)
150 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Melt the butter (see ingredients for amount) in a deep saucepan with a tight-fitting lid on medium-high heat. Stir in the garlic and fry until fragrant, 1 min.
Stir in the rice and cook until coated, 1 min.
Add 1/4 tsp salt and the water for the rice (see pantry for amount), then bring to the boil.
Once the water is boiling, turn the heat down to medium and cover with the lid.
Leave the rice 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.
When 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. It's cooked when opaque in the middle.
While the salmon bakes, halve any thick Tenderstem® broccoli stems and 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.
Once hot, add the broccoli and baby corn and stir-fry for 2-3 mins, then add a splash of water and immediately cover with a lid or foil.
Cook until tender, a further 4-6 mins.
Once the veg is cooked, transfer to a bowl, then stir in half the 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 of teriyaki sauce (reheat first if needed), then turn in the sauce to evenly glaze it.
When ready, fluff up the garlic rice with a fork and share between your plates. Top with the teriyaki salmon, spooning over any sauce left in the pan.
Serve with the sesame veg and sprinkle with the remaining sesame seeds.
Enjoy!
