Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6 people
Cuisine: Main
Skill Level: Easy
INGREDIENTS
- 4x 170g skinless salmon fillets
- 2 cups teriyaki sauce
- 1 tablespoon vegetable oil
- 2 limes
- 250g jasmine rice
- 1/3 cup loosely packed fresh coriander leaves
METHOD
- In a small tray, pour the teriyaki sauce over the salmon and use a pair of tongs to flip the fillets to coat them completely in the sauce.
- Heat a large pan over medium-high heat then add the fillets and cook the first side for 5 minutes. Be careful not to let them burn. Carefully flip the fillets and cook the second side for a further 2 minutes. Once cooked, transfer them to a plate and set aside.
- Pour the left-over teriyaki sauce from the tray into the pan. Zest 1/2 of the lime into the sauce, then allow the mixture to bubble and reduce for a few minutes. You don’t want the mixture to be super thick or sticky. Once reduced, place the back into the pan and spoon the sauce over top.
- Cook the rice according to the directions on the package, then place onto a serving platter. Carefully transfer the salmon onto the bed of rice, then spoon the mixture over the salmon and rice and garnish with coriander and sliced lime wedges. Then serve and enjoy!
SHOPPING LIST
Kingfisher Seafood & Camberwell Market Seafood
- Salmon fillets
Camberwell Market Fruit & Veg
- Lime
- Coriander leaves
Pantry
- Teriyaki sauce
- Vegetable oil
- Jasmine rice
