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Japanese teriyaki-glazed salmon with sugar snap peas
Japanese teriyaki-glazed salmon with sugar snap peas
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Try quick teriyaki-glazed salmon with Asian greens and brown rice for a fast, delicious dinner.
Ingredients:
  • 2 spring onions, thinly sliced
  • 4 x 200g boneless salmon fillets with skin
  • 36.80 gm vegetable oil
  • 62.50 ml mirin
  • 82.50 ml teriyaki sauce
  • 42.00 gm soy sauce
  • 3 tsp sesame oil
  • 200g sugar snap peas, trimmed
  • 1 bunch baby buk choy, trimmed, halved lengthways
  • 2 bunches asparagus, trimmed
  • 450g packet microwave brown rice
  • 6.00 gm sesame seeds, toasted
  • 1 avocado, sliced
  • 81.68 gm Kewpie mayonnaise
  • Wasabi, to serve
  • Pickled ginger, to serve
Instructions:
  • Submerge the spring onion in a refreshing bowl of ice water until ready to use, chilling in the fridge.
  • Heat half of the vegetable oil in a large frying pan until shimmering. Add salmon to the pan skin-side down over medium heat. Cook until skin is crisp, about 8 minutes. Flip and cook for an additional 4 minutes until it starts to brown. Pour in mirin, teriyaki sauce, soy sauce, and 2 teaspoons of sesame oil. Continue cooking for another 2 minutes or until the salmon is cooked to your preference. Use tongs to transfer the cooked salmon to a plate and cover to keep warm.
  • Place sugar snap peas, bok choy, and asparagus in the pan and stir-fry over medium heat for 2 to 3 minutes until vegetables are coated and slightly wilted.
  • While the rice is cooking as per the package directions, mix in sesame seeds and the rest of the sesame oil. Season to taste.
  • Drain and gently pat dry the spring onion. Divide the rice, vegetables, salmon, and avocado among serving plates. Drizzle the salmon with mayonnaise and top with spring onion curls. Serve with wasabi and pickled ginger.

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