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Teriyaki Salmon

Teriyaki Salmon

with Green Beans and Jasmine Rice
4.0(598)
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Calories
: 
552 kcal
Protein
: 
33g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Seafood/Fruit de Mer
  • Soy
  • Sulphites
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people

570 g

Salmon Fillets, skin-on

(Contains: Fish, Seafood/Fruit de Mer)

60 g

Ginger

340 g

Green Beans, trimmed

4 unit

Green Onion

1.5 cup

Jasmine Rice

4 tbsp

Teriyaki Sauce

(Contains: Soy, Sulphites, Wheat)

Not included in your delivery

tbsp

Salt*

tsp

Oil*

Calories552 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate77 g
Sugar4 g
Dietary Fiber4 g
Protein33 g
Cholesterol58 mg
Sodium868 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.
•Zester
•Measuring Spoons
•Medium Pot
•Measuring Cups
•Paper Towel
•Large Non-Stick Pan

Cooking Steps

PDF
1 PREP
1

Remove the teriyaki sauce from the fridge and set aside until Step 6. This will allow the sauce to get to the perfect temperature for drizzling.

Wash and dry all produce.* Peel, then zest or mince 2 tbsp ginger. Thinly slice the green onions, keeping the green and white parts separate.

2 COOK RICE
2

Heat a medium pot over medium heat. When pot is hot, add 1 tbsp oil, then ginger and green onion whites. Cook until fragrant, 1 min. Add the rice and toast, 1-2 min. Add 2 2/3 cups water. Cover and bring water to a boil over high heat. Once boiling, reduce heat to medium-low. Cook (still covered) until rice is tender and water has been absorbed, 12-14 min.

3 COOK FISH
3

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 cooked through in the centre, 1-2 min. (TIP: Cook to a minimum internal temp of 70°C/158°F.**)

4 COOK BEANS
4

When the salmon is done, transfer to a plate, skin-side up, and set aside. Add 1 tbsp 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.

5 FINISH AND SERVE
5

Fluff the rice with a fork and season with salt. Divide the rice between plates, then top with the beans and salmon. Drizzle over the room temp. teriyaki sauce and sprinkle with the green onion greens.

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