Teriyaki and sesame salmon

Cooking Fish Teriyaki and sesame salmon

For an easy and fantastic food idea try our Teriyaki and sesame salmon.

Lables: Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place fish in a glass or ceramic dish. Add teriyaki sauce. Turn to coat. Cover. Refrigerate for 10 minutes.
  2. Heat 2 teaspoons canola oil in a large frying pan over medium-high heat. Remove salmon from marinade. Discard marinade. Cook salmon for 2 minutes each side. Transfer to prepared baking tray. Bake for 3 to 4 minutes for medium or until cooked to your liking.
  3. Meanwhile, heat remaining canola oil in a saucepan over medium heat. Cook capsicum and onion, stirring, for 2 to 3 minutes or until capsicum is tender. Add rice. Cook, stirring, for 2 to 3 minutes or until heated through. Remove from heat. Add soy sauce, sesame oil and sesame seeds. Stir to combine. Serve salmon with rice mixture.

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4 salmon fillets, skin on
1/4 cup teriyaki sauce
3 tsp canola oil
1 red capsicum, cut into 1cm pieces
3 green onions, thinly sliced
3 cups cooked brown rice
2 tbsp salt-reduced soy sauce
1 tsp sesame oil
1 tbsp sesame seeds, toasted

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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