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Teriyaki salmon steaks with steamed greens & rice meal plans

Teriyaki salmon steaks with steamed greens and rice

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

Equipment

  • 1 Steamer pot
  • 1 Baking dish
  • Baking paper
  • 1 Large pot or rice cooker

Ingredients

Salmon

  • 450 g salmon fillets
  • oil spray

Veggies

  • 1 cup frozen edamame soybeans
  • 1 broccoli

Sauce

  • 1 tbsp cornflour
  • ¼ 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

Rice

  • 1 cup jasmine rice

To finish

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

Instructions

Before you start

  • Preheat your oven to 200 °C. Bring a steamer pot of hot tap water to a boil. Line a baking dish with baking paper.

Prep salmon

  • Pin bone 450 g salmon fillets and slice them into 4 portions (leaving the skin on). Arrange the salmon pieces in the prepared baking dish and spray with oil spray.

Make sauce

  • In a small bowl whisk to combine 1 tbsp cornflour, ¼ 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.

Cook salmon

  • Pour the Teriyaki sauce over the salmon fillets then bake in the oven for 12-15 minutes until the salmon is cooked through and flaky.

Cook rice

  • Meanwhile, in a large pot over high heat add 1 cup jasmine rice and 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. Fluff rice with a fork.

Steam veggies

  • While the rice and salmon are cooking, cut 1 broccoli into florets. Steam the broccoli and 1 cup frozen edamame soybeans in the steamer pot of boiling water for 8 minutes, or until the broccoli is cooked to your liking.

To serve

  • Divide the rice, steamed greens and salmon between plates and drizzle over the 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