Teriyaki Glazed Salmon With Sesame Rice Recipe

About this recipe

Succulent salmon glazed with a homemade teriyaki sauce, served on a bed of fragrant sesame rice with a side of stir-fried vegetables.

Ingredients

• 150G Honey Mustard And Dill Gourmet Spread, 150G
• - Mowi Scottish Salmon Fillets
• 500 Ml Hd Rice Vinegar, 500Ml
• - Ginger - 100g
• 80G Garlic Roasted Sesame Seeds, 80G
• 500G Biona Organic Long Grain Italian White Rice
• 500 Ml Sesame Oil 10 Litres
• - Broccoli 750g
• 1 Kg Carrots - 1kg
• 1 Bunch Spring Onions 1 Bunch
• 1 L Olive Oil – Organic
• 500G Black Sesame Seeds Catering Size, 500G
• 1 Kg Pasieka Multiflower Honey
• - Kikkoman Soy Sauce
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 100G Ginger 100G
• 250 G Veenas Fresh Garlic

Instructions

1. 1. Rinse the rice under cold water and cook according to package instructions until fluffy.
2. 2. In a small saucepan, combine soy sauce, honey, rice vinegar, minced ginger, and garlic. Simmer for 5 minutes until thickened.
3. 3. Heat olive oil in a skillet over medium heat. Place the salmon fillets skin-side down and cook for 3 minutes.
4. 4. Flip the salmon fillets, brush generously with the teriyaki glaze, and cook for another 3-4 minutes until fully cooked.
5. 5. In a separate pan, heat sesame oil and stir-fry chopped broccoli, julienned carrots, and spring onions for 5 minutes.
6. 6. Toss the cooked rice with sesame oil and black sesame seeds for added flavor and texture.
7. 7. Plate the sesame rice, top with glazed salmon, and arrange stir-fried vegetables on the side.
8. 8. Garnish with additional sesame seeds and spring onions before serving.