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Sweet Teriyaki Salmon Donburi
Sweet Teriyaki Salmon Donburi
Creating the complex flavours of Japanese cuisine at home has never been easier with Simply Cook. A healthy and low calorie dish to spice up your mid week meals. This sweet and sticky teriyaki salmon with garlic and ginger seeps into the rice adding extra flavour, matching well with our the Japanese 7-spice sauteed vegetables.
Ingredients
- 2 skin on salmon fillets
- 140 g jasmine rice
- 1 pack of baby corn (cut into thirds)
- 200 g mangetout (cut into thirds)
- 3 spring onions (white parts cut into 3cm lengths and green parts thinly sliced)
- handfull of sesame seeds
- 1 knob butter
Instructions
- Boil 300ml water and cook the rice in a non-stick lidded saucepan, then mix in the Simply Cook RICE STOCK. Add the rice, then cover and simmer on a low heat for 10-20 mins, then turn off the heat and keep aside.
- Heat the grill to medium-high and put the salmon (skin-side down) on a foil lined baking tray and drizzle about a quarter of the TERIYAKI SAUCE over each piece.
- Put the rest of the TERIYAKI sauce in a bowl and loosen it to drizzling consistency with 1-2 tsp water.
- Put the salmon under the grill for 7-8 mins. When it's done, it should be starting to brown at the edges.
- Heat a little oil in a frying pan or wok over medium-high heat. Fry the baby corn, mangetout and the white parts of the spring onions for 2-3 mins, stirring only occasionally so they start to brown lightly.
- When they're tender but still have some bite, turn the heat down to medium-low and add the YASAI SEASONING, with a small knob of butter (optional). Toss the veg for 1 minute then turn off the heat.
- Serve the rice in bowls and top with your charred veg and a piece of salmon, drizzled with the rest of the TERIYAKI SAUCE. Sprinkle with the rest of the spring onions and some sesame seeds (if having).
Tried this recipe?Let us know how it was!
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