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Teriyaki Glazed Salmon

Teriyaki Glazed Salmon

with broccoli and rice

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Fans of fish are sure to love this healthy yet delicious Asian-inspired recipe. Even better, the whole thing comes together in less than 30 minutes. That just means you've got more time to enjoy the appealing umami flavour of this tangy teriyaki dish.

Tags:Quick•Eat Me First
Allergens:Fish•Sesame•Soya•Wheat
Total Time30 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

200 g

Salmon

(ContainsFish)

2 piece

Garlic

150 g

Rice

1 piece

Broccoli

20 milliliters

Sesame Oil

(ContainsSesame)

1 sachet

Sesame Seeds

(ContainsSesameMay be presentCereals containing gluten, Peanut, Nuts)

2 sachet

Teriyaki Sauce

(ContainsSoya, Wheat)

Not included in your delivery

to taste

Oil

to taste

Butter

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)804 kcal
Energy (kJ)3363 kJ
Fat33.91 g
of which saturates5.11 g
Carbohydrate87.6 g
of which sugars22.62 g
Dietary Fiber0 g
Protein35.97 g
Cholesterol0 mg
Salt5.21 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Baking Sheet with Baking Paper
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic (or use a garlic press).
  • Melt 1 tbsp butter (double for 4p) in a medium pot on medium-high heat. Stir in the garlic and fry until fragrant, 1 min.
  • Add in the rice, ¼ tsp salt and 300ml water (double both for 4p) then bring to the boil.

TIP: If you're in a hurry you can boil the water in your kettle.

2
  • Once boiling, turn the heat down to medium and cover with the lid.
  • Leave to cook for 10 mins, then remove the pot 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).
3
  • Meanwhile, lay the salmon, skin-side down, onto a lined baking tray.
  • 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.
4
  • Cut the broccoli into florets (like small trees). Halve any large florets.
  • Heat a drizzle of oil in a pan on high heat. Once hot, add the broccoli and fry for 2-3 mins.
  • Add a splash of water and immediately cover with a lid or some foil.
  • Allow to cook until the broccoli is tender, 4-5 mins.
5
  • Once the veg is cooked, transfer to a bowl and stir in half the sesame oil. Season with salt and pepper, cover to keep warm, then set aside.
  • Wipe the (now empty) pan and pop back on medium heat.
  • Toast the sesame seeds until light golden and set half aside.
  • Pour the teriyaki sauce and remaining sesame oil into the pan. Stir together and cook until warmed through, 1-2 mins.
6
  • 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 divide 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.