TERIYAKI-GLAZED ALASKA SOCKEYE SALMON WITH SESAME RICE & BROCCOLI
Ingredients
4 × Alaska Sockeye Salmon Fillets (about 500g total)
250g long grain rice
1 tbsp olive oil
300g broccoli florets
6 tbsp teriyaki sauce (shop-bought)
3 tbsp soy sauce - change to 3
2 garlic cloves, finely grated
2 tbsp toasted sesame oil
2 tbsp sesame seeds, toasted
Method
1. Rinse the rice, then cook according to the packet instructions. Drain well, drizzle with 1 tsp sesame oil, and set aside.
2. While the rice cooks, pan-fry the broccoli florets in a non-stick pan for 4–5 minutes until just tender. Season to taste.
3. In a small bowl, mix together the teriyaki sauce, soy sauce, maple syrup, and garlic.
4. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the salmon fillets skin-side down and cook for 3 minutes. Brush with half of the glaze, flip carefully, and cook for another 3–4 minutes, brushing with more glaze as they cook, until the salmon is cooked through and glossy.
5. Divide the sesame rice between bowls, top with the glazed salmon and broccoli. Drizzle over any remaining glaze from the pan and finish with toasted sesame seeds.
COOK'S TIP:
- For a quicker option, use microwave rice pouches.
- Swap broccoli for green beans, mangetout or pak choi.
- Add grated ginger or a pinch of chilli flakes to the glaze for extra zing.
