Sticky Teriyaki Salmon
with mushroom fried rice & chili-garlic veggies
This feast is sweet, sticky, undeniably scrumptious and packed with umami. Teriyaki-glazed salmon and fried rice are a crowd-pleasing combo that can only be accompanied by beautiful, tender-crisp veggies.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
4 tbsp
Teriyaki Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Sesame Seeds
(Contains: Sesame)
¾ cup
Jasmine Rice
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites)
2 unit(s)
Green Onion
113 g
Mushrooms
160 g
Sweet Bell Pepper
113 g
Sugar Snap Peas
1 tbsp
Chili-Garlic Sauce
4 tbsp
Soy Sauce Mirin Blend
(Contains: Soy)
2 unit(s)
Garlic, cloves
1 tbsp
Ginger-Sesame Spice Blend
(Contains: Sesame)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.33 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Heat a medium pot over medium-high heat. While the pot heats, thinly slice green onions, keeping white and green parts separate. When the pot is hot, add rice and green onion whites. Cook for 1 min, stirring often, until fragrant. Add 1 1/3 cups (2 2/3 cups) warm water and vegetable stock powder. Bring to a boil over high. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, trim snap peas. Cut pepper into 1/2-inch pieces. Thinly slice mushrooms. Peel, then thinly slice garlic.
To a medium bowl, add salmon. Pat salmon dry with paper towels. Season with salt and pepper. To the bowl, add half the teriyaki sauce. Flip salmon to coat. On a foil-lined baking sheet, arrange salmon, skin-side down. Sprinkle half the sesame seeds over salmon. Roast on the middle rack of the oven for 8-10 min. Turn the oven to high broil. Broil salmon for 2-3 min, until sauce is bubbling and salmon is cooked through.
Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. When the pan is hot, add peppers. Cook for 2-3 min, stirring occasionally, until pepper begins to soften. Season with salt and pepper. Add snap peas, chili-garlic sauce, half the Ginger-Sesame Spice Blend and half the soy sauce mirin blend. Cook for 2-3 min, stirring occasionally, until veggies are tender and sauce reduces. Transfer veggies to a bowl, then cover to keep warm. Carefully wipe the pan clean.
In the same pan, heat 1 tsp (2 tsp) oil over medium-high. When the pan is hot, add mushrooms. Cook for 2-3 min, stirring frequently, until mushrooms have softened. Add rice, garlic and remaining Ginger-Sesame Spice Blend. Cook for 30 sec, stirring gently, until fragrant. Season with pepper. Stir in remaining soy sauce mirin blend. Cook for 2-3 min, stirring occasionally, until rice is warmed through and fragrant. Remove from heat and stir in remaining green onions.
Divide rice between plates. Top with veggies and salmon. Drizzle with remaining teriyaki sauce. Sprinkle remaining sesame seeds over top. Enjoy!
