- 0:04 Prep
- 0:06 Cook
- 4 Servings
- Super easy
This easy teriyaki salmon is pan-fried so it’s ready in 10 minutes. Serve with rice, pickled ginger and mayonnaise, for a speedy Japanese feast at home.
Ingredients
- 2 teaspoons sesame seeds
- 1/4 cup teriyaki marinade
- 1 teaspoon chilli paste (see notes)
- 1cm piece fresh ginger, finely grated
- 2 teaspoons sesame oil
- 4 small boneless, skinless salmon fillets
- 450g packet 2 1/2 minute microwave white long-grain rice
- 1 green onion, thinly sliced
- Salad leaves, to serve
- 1 Lebanese cucumber, sliced into ribbons
- 1/3 cup Japanese-style mayonnaise
- Pickled ginger, to serve
Method
- Step 1Place a large non-stick frying pan over high heat. Cook sesame seeds, tossing, for 1 minute or until golden. Transfer to a plate.
- Step 2Combine marinade, chilli, ginger and sesame oil in a large bowl. Cut each salmon fillet into 4 pieces. Add to marinade, tossing to coat.
- Step 3Meanwhile, cook rice following packet directions.
- Step 4Heat same frying pan over medium heat. Cook salmon, turning, for 3 for 4 minutes or until charred and just cooked through. Add marinade to salmon. Bring to the boil. Simmer for 1 minute or until heated through.
- Step 5Meanwhile, place rice in a large bowl. Add onion to the rice, tossing to combine.
- Step 6Divide rice among serving bowls. Add salad leaves, salmon and cucumber. Top with mayonnaise, pickled ginger and sprinkle with sesame seeds. Serve.
Notes
Add extra chilli if you like a lot of heat.
- Author: Kim Coverdale
- Publication: Super Food Ideas
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