HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Teriyaki Salmon
Crispy Teriyaki Salmon

Crispy Teriyaki Salmon

with Green Beans and Jasmine Rice

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So simple yet so many delectable flavours in this easy dish. Adding onion and ginger to the toasted rice brings out flavour for an easy side. Pair this with crispy-skinned sweet salmon and you're set for dinner!

Tags:Eat First
Allergens:FishSeafood/Fruit de MerSoySulphitesGluten

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skin-on

(ContainsFish, Seafood/Fruit de Mer)

30 g


170 g

Green Beans, trimmed

2 unit

Green Onion

¾ cup

Jasmine Rice

2 tbsp

Teriyaki Sauce

(ContainsSoy, Sulphites, Gluten)

Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories667 kcal
Fat19 g
Saturated Fat3 g
Carbohydrate81 g
Sugar5 g
Dietary Fiber5 g
Protein40 g
Cholesterol88 mg
Sodium956 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* Peel, then mince or grate 1 tbsp ginger (double for 4 ppl). Thinly slice the green onions, keeping the green and white parts separate.


Heat a medium pot over medium heat. Add a drizzle of oil, then the ginger and green onion whites. Cook until fragrant, 1 min. Add the rice and toast, 1-2 min. Add 1 1/3 cups salted water (double for 4 ppl). Bring to a boil over high heat. Reduce the heat to medium-low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.


Meanwhile, pat the salmon dry with paper towels. Season with salt and pepper. In a cold, large non-stick pan, add the salmon, skin-side down. Heat the pan over medium-high heat and cook until the skin is crispy, 6-7 min. Flip the salmon over and cook until opaque in the centre and cooked through, 1-2 min.


When the salmon is done, transfer to a plate, skin side up and set aside. Add a drizzle of oil to the same pan, then the beans. Cook, stirring occasionally, until the beans are tender-crisp, 5-6 min. Season with salt and pepper. Remove the pan from the heat and transfer the green beans to a plate.


Meanwhile, heat a medium non-stick pan over medium-low heat. Add the teriyaki sauce. Cook, stirring often, until the sauce is warmed through, 1 min.


Fluff the rice with a fork and divide between plates. Top with the beans and salmon. Drizzle over the teriyaki sauce and sprinkle with remaining green onions.