Abrahms' Family Recipes Teriyaki Salmon with Rice and Cucumber Salad Meal plan
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Teriyaki Salmon with Rice and Cucumber Salad

  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, carrot 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.

Serves 3