Easy Salmon Teriyaki

teriyaki salmon, 1eightykitchen meal plans

Serves: 2

Time: 40 minutes

This dinner could be done in less than 15 minutes if you cook the rice in advance. I personally prefer the rice salad to be room temperature so I am happy to cook it on the day.

Leftovers

You will have enough rice but I have bulked mine up with tuna. Alternately you could get more salmon but tinned tuna is a safer option.

What You’ll Need

1 1/2 cups of brown rice

2 portions of salmon skin off bone out (don’t use tail ends)

1 tablespoon soy sauce

1/2 teaspoon sesame oil

1 small knob of fresh ginger

2 garlic cloves

1 packet edamame beans

3 spring onion stalks

3 celery stalks

1 avocado

store bought kimchi

From the pantry
coconut oil

salt and pepper

Optional Extras for Lunch

tinned tuna

cherry tomatoes

extra avocado

Vegetarian option

tofu


I like a simple version of teriyaki

A proper teriyaki marinade has a few more ingredients than what we are using, so this is my lazy/healthier version. I don't think it needs the sugar, you could add mirin if you have it in the cupboards but it's not an ingredient i use very often so I have left that out as well.

Prep and Cook

Cook Rice

Place your rice in a large pot with at least 8 cups of water and a good pinch of salt and bring up to the boil. Cook until soft to the bite. Drain and leave to cool.

Marinate Salmon

Finely grate the garlic and ginger and combine with the soy sauce and sesame oil in a small mixing bowl.

Add the salmon and work it around gently till it is nicely covered. Let it sit for 5 minutes then turn it over and repeat.

Make Salad

Put a small pot of water on to boil and cook the edamame beans for a minute. Drain and refresh under cold water.

Wash celery and cut down into small pieces.

Finely chop the spring onions.

When your rice has cooled to room temperature combine with the above ingredients and season well.

Cook Salmon

You need to use a non stick fry pan that the salmon can fit comfortably into but doesn’t have heaps of space, so a medium sized pan is best.

Heat 2 tablespoons of coconut oil on a medium heat (this may seem like a lot, but if your pan is too dry the excess marinade will burn).

Cook each side for 1 minute on all four sides.

Remove from the pan.

Plate it Pretty

Start with a mound of the rice salad in the base of your bowl.

Slice avocado in half, then leave in the skin and cut squares into it. Drizzle over a touch of oil and rub with your finger to evenly coat then season with sea salt — place at about 3 o'clock.

Take a big handful of kimchi and put at about 12 o'clock connecting with the avocado.

Break your salmon into chunks and fill the rest of the space in between.

Garnish with a few sprigs of coriander.

Enjoy!


Lunch Tomorrow

If you are into cold leftover fish then you can totally get more fish for this one, but I’m happy with my good old staple: tinned tuna.