adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Japanese-style baked salmon and rice parcels recipe
Japanese-style baked salmon and rice parcels recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Quick and easy Japanese-style baked salmon parcels for a healthy weeknight meal. Ready in 40 minutes!
Ingredients:
  • 200g rice
  • 80ml teriyaki marinade
  • 57.20 gm honey
  • 40.00 ml sesame oil
  • 2 garlic cloves, crushed
  • 4 skinless Salmon Fillets
  • 1 carrot, peeled, cut into long matchsticks
  • 250.00 ml peeled edamame or broad beans
  • 1 Lebanese cucumber, cut into long matchsticks
  • 1 spring onion, thinly sliced
  • 1 lime, juiced
Instructions:
  • In a medium saucepan, combine rice with 1 cup (250ml) water over high heat. Bring to a boil, then reduce heat to low and cook covered for 10 minutes until water is absorbed. Let it steam for 5 minutes in the covered pan, then transfer to a heatproof bowl and chill in the fridge.
  • In a large bowl, whisk together teriyaki sauce, honey, 1 tablespoon of oil, and garlic until combined. Season with your favorite seasonings. Add salmon to the bowl and coat with the mixture.
  • Lay out four large squares of baking paper on a clean work surface. Spread the rice evenly and shape it into a disc. Arrange the carrot, edamame or broad beans, and salmon on top. Drizzle the marinade over the salmon. Fold the paper over the ingredients, then fold the ends to seal everything in. Wrap securely in foil.
  • Preheat the oven to 220°C. Arrange the parcels on a baking tray and bake for 20 minutes or until the salmon is perfectly cooked. Let it rest in foil for 5 minutes before serving.
  • In a bowl, mix together the cucumber, spring onion, lime juice, and remaining oil. Season to taste.
  • Gently transfer the salmon parcels onto plates. Unwrap the foil. Plate alongside the refreshing cucumber mixture and tangy pickled ginger.

Similar Recipes