Pan-Fried Salmon and Teriyaki Veggies
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Pan-Fried Salmon and Teriyaki Veggies

Pan-Fried Salmon and Teriyaki Veggies

with Ginger-Garlic Jasmine Rice

For tonight's speedy Japanese-inspired feast, salmon is pan-fried to a crispy finish, while zucchini and carrots get a sweet teriyaki glaze. Ginger-infused rice makes a hearty, aromatic base, and there's even creamy spicy mayo to drizzle over everything!


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

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

¾ cup

Jasmine Rice

170 g

Vegetable Mix

2 tbsp

Ginger-Garlic Puree

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Spicy Mayo

(Contains Egg, Mustard)

Not included in your delivery

2.5 tbsp


0.38 tsp


0.06 tsp



Nutrition Values

Calories810 kcal
Fat40 g
Saturated Fat7 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber2 g
Protein33 g
Cholesterol70 mg
Sodium1310 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Small Bowl


Cook rice

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then rice. Stir to coat. Add half the ginger-garlic puree. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook salmon

Pat salmon dry with paper towels, then season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer salmon to a plate, then cover to keep warm.

Make teriyaki glaze

Meanwhile, combine teriyaki sauce, remaining ginger-garlic puree, and 1/4 cup (1/2 cup) water in a small bowl.

Cook veggies

Heat the same pan (from step 2) over medium.While pan heats, cut any large broccoli florets into 1-inch pieces.When hot, add 1/2 tbsp (1 tbsp) oil, 1/4 cup (1/2 cup) water and vegetable mix. Cook, stirring often, until liquid has absorbed and veggies are tender-crisp, 4-5 min.Remove the pan from heat, then add teriyaki glaze. Stir to coat.

Finish and serve

Fluff rice with a fork. Season with salt, then stir to combine. Divide rice and veggies between plates. Top with salmon. Spoon any remaining teriyaki glaze from the pan over top. Drizzle with spicy mayo.

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