Teriyaki salmon rice bowls
Sticky, glossy salmon with rice and greens. Fast, fresh and full of goodness.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Salmon fillets480 g
- Teriyaki sauce120 g
- Basmati rice300 g
- Broccoli350 g
- Spring onions1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Gluten, Soya.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Cook the rice following the pack instructions. Cut the broccoli into florets and add it to the rice pan for the last 4 minutes (or steam it separately).300 g basmati rice350 g broccoli
- Heat a little oil in a frying pan over a medium heat. Fry the salmon skin-side down for 4 minutes, then turn and cook for 2 minutes more.480 g salmon fillets
- Pour in the teriyaki sauce and let it bubble for 1 minute, spooning it over the salmon until sticky.120 g teriyaki sauce
- Serve the salmon on the rice and broccoli, with any sauce from the pan and sliced spring onions on top.1 bunch spring onions
Start the salmon skin-side down in a cold pan and turn up the heat. The skin goes properly crisp.
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