Teriyaki pink salmon with brown rice
An affordable red fish in a teriyaki glaze.
- Per serving
- 541 kcal
- Time
- 30 min
- Servings
- 2
- Protein
- 41 g 30% of calories
- Fat
- 15 g 24% of calories
- Carbs
- 63 g 46% of calories
The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.
Ingredients
- Pink salmon fillet 300 g
- Teriyaki sauce 2 tbsp
- Brown rice 150 g
- Broccoli 200 g
- Sesame seeds 1 tsp
- Sunflower oil 1 tsp
Method
- Cook the brown rice according to the packet, usually 25–30 minutes.
- Fry the salmon pieces in oil for 3 minutes per side.
- Pour in the teriyaki and heat for a minute, basting the fish.
- Steam the broccoli for 5 minutes. Serve with the rice and sprinkle with sesame.
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