Teriyaki Salmon with Rice and Cucumber Salad

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 30 ml soy sauce
• 20 ml honey
• 20 ml rice vinegar
• 10 ml sesame oil
• 2 garlic cloves (grated; smashed)
• 300 g salmon (2 fillets)
• 20 ml neutral oil
• 150 g basmati rice
• 300 ml vegetable broth (hot)
• salt
• 1 cucumber (thinly sliced into half-moons)
• 2 carrots (peeled, coarsely grated)
• 2 spring onions (sliced)
• 150 g edamame (frozen, in shell)
• sambal oelek (on the side)

Steps

1. Mix soy sauce (30 ml), honey (15 ml), rice vinegar (5 ml), sesame oil (5 ml), and garlic cloves (1) in a shallow bowl. Add salmon (300 g) and turn to coat. Marinate for ⏲ 15 minutes (up to 30 min) while you prep everything else. Do not go longer
2. Heat neutral oil (15 ml) in a small pot over medium. Add garlic cloves (1), cook ⏲ 30 seconds. Add basmati rice (150 g), stir to coat, toast ⏲ 2 minutes. Add vegetable broth (300 ml) and a pinch of salt, bring to a boil, cover, reduce to lowest heat, cook ⏲ 12 minutes. Rest covered ⏲ 5 minutes off heat.
3. Toss cucumber (1), carrots (2), and spring onions (2) with rice vinegar (15 ml), sesame oil (5 ml), honey (5 ml), and a pinch of salt. Taste and adjust. Refrigerate until serving.
4. Boil or microwave edamame (150 g) for ⏲ 4 minutes. Salt lightly. For Cozy
5. Heat neutral oil (5 ml) in a large pan over medium-high. Lift salmon out of marinade and reserve the marinade. Place salmon in pan and cook undisturbed for ⏲ 3 minutes. Flip and cook ⏲ 2 minutes more. Pour reserved marinade over and let it bubble and glaze for ⏲ 1 minutes.
6. Serve rice, salmon, and cucumber salad for adults. Cozy gets rice, cucumber salad, and edamame. Put sambal oelek on the table for adults.