Teriyaki Salmon With Fried Rice
Try this for a fresh idea for your next fried rice meal!
Ingredients
- 1/3 cup reduced-salt soy sauce
- 1/4 cup firmly packed brown sugar
- 2 tbs honey
- 2 cloves garlic
- 2 cm piece ginger, finely grated
- 4 salmon fillets, skin on
- 450g long grain white rice
- 2 tbs vegetable oil
- 300g green beans, chopped
- 4 spring onions, thinly sliced
- 1 tbs mirin
- 2 tsp sesame oil
- 2 tbs sesame seeds, toasted
Method
- Combine soy, sugar, honey, garlic and ginger in a small bowl. Stir until sugar dissolves.
- Place salmon in a dish and pour over one-third of the sauce, turning fish to coat. Stand for 30 minutes.
- Meanwhile, heat rice following packet instructions. Heat 1 tbs vegetable oil in a non-stick frying pan over medium heat. Add beans and onion and cook for 2 minutes or until softened. Add rice, remaining marinade, mirin, sesame oil and half the seeds. Toss to combine. Remove from heat and cover to keep warm.
- Heat remaining vegetable oil in a non-stick frying pan. Add salmon and cook for 3 minutes on each side or until golden and cooked to your liking. Spoon fried rice into bowls and top with salmon and remaining sesame seeds.
