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Teriyaki salmon steaks with steamed greens & rice meal plans

Steamed Teriyaki salmon steaks with greens & rice

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 2 Unperforated steam containers
  • 1 Small bowl
  • 1 Perforated steam container

Ingredients

Rice

  • 1 cup jasmine rice

Sauce

  • 1 tbsp cornflour
  • ¼ cup soy sauce or gluten-free tamari
  • 2 tbsp maple syrup or honey
  • 2 tsp sesame oil
  • 2 tsp rice wine vinegar or apple cider vinegar
  • ½ tsp garlic powder
  • ½ tsp ginger powder

Salmon

  • 450 g salmon fillets

Veggies

  • 1 broccoli
  • 1 cup frozen edamame soybeans

To finish

  • 1 tbsp sesame seeds optional
  • ¼ cup kewpie mayonnaise optional

Instructions

Before you start

  • Set your steam combi oven to Steam mode at 100% steam.
    1 cup jasmine rice

Steam rice

  • Place 1 cup jasmine rice and 1 ¼ cups water in an unperforated steam container. Place rice in the steam oven and Steam at 100°C for 9 minutes.

Make sauce

  • In a small bowl whisk to combine 1 tbsp cornflour, ¼ cup soy sauce, ½ cup of water, 2 tbsp maple syrup, 2 tsp sesame oil, 2 tsp rice wine vinegar, ½ tsp garlic powder and ½ tsp ginger powder.

Steam salmon

  • Meanwhile, pin bone 450 g salmon fillets and slice them into 4 portions (leaving the skin on). Arrange the salmon pieces in an unperforated steam container and pour the Teriyaki sauce over the salmon fillets. When the rice has cooked for 9 minutes, add the salmon and Steam the rice and salmon at 100°C for 4 minutes.

Steam veggies

  • While the rice and salmon are cooking, cut 1 broccoli into florets. Add the broccoli and 1 cup frozen edamame soybeans to a perforated steam container. When the rice and salmon have cooked for 4 minutes, add the broccoli and edamame soybeans to the steam oven and steam for 4 minutes, or until the broccoli is cooked to your liking.

To serve

  • Once done, fluff the rice with a fork. Divide the rice, steamed greens and salmon between plates and drizzle over the remaining teriyaki sauce. Garnish with sesame seeds and serve with kewpie mayo on the side.

Nutrition

Calories: 614kcal | Carbohydrates: 64g | Protein: 34g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 198mg | Potassium: 1309mg | Fiber: 7g | Sugar: 10g | Calcium: 165mg | Iron: 4mg