Teriyaki glazed salmon with white rice and parsley
Teriyaki glazed salmon is complemented by fluffy white rice and sautéed parsley, offering a balance of sweet and savory flavors. This straightforward dish is oven-baked for convenience and pair perfectly with vegetables or salad.
Cook time 30 min
Prep time 75 min
Ingredients:
2 tbsp olive oil2 tbsp vinegar
2 tbsp soy sauce
1 tbsp brown sugar
1 garlic clove
2 tbsp onion
1 tbsp sesame oil
2 cups white rice
1 sprig spearmint
32 oz salmon
1 dash black pepper
Teriyaki Glazed Salmon with White Rice and Parsley is a delightful dish that combines the rich, savory flavors of teriyaki with the freshness of parsley and the simplicity of white rice. This recipe is perfect for a weeknight dinner or a special occasion, offering a blend of taste and health benefits thanks to the salmon's omega-3 fatty acids.
Instructions:
- Rinse the 2 cups of white rice under cold water until the water runs clear.
- In a medium-sized pot, bring 4 cups of water to a boil.
- Add the rinsed rice to the boiling water, reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed.
- Fluff the rice with a fork and set aside, keeping it warm.
- In a small bowl, whisk together the olive oil, vinegar, soy sauce, brown sugar, minced garlic, and finely chopped onion until the sugar dissolves and the ingredients are well combined.
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Season the salmon with a dash of black pepper.
- Brush the teriyaki glaze generously over each salmon fillet, ensuring they are well coated.
- Allow the salmon to marinate for at least 15 minutes for enhanced flavor.
- Once the oven is preheated, place the salmon in the oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the salmon is baking, heat 1 tablespoon of sesame oil in a small skillet over medium heat.
- Add the finely chopped parsley and sauté for 1-2 minutes until fragrant.
- Serve the teriyaki glazed salmon fillets over a bed of white rice.
- Drizzle any remaining teriyaki glaze from the baking sheet over the salmon and rice.
- Garnish with the sautéed parsley for an added burst of flavor.
- Serve the teriyaki glazed salmon with white rice hot, alongside your favorite steamed vegetables or a fresh salad.
Your Teriyaki Glazed Salmon with White Rice is now ready to serve! The savory teriyaki glaze, combined with the delicate flavor of parsley and fluffy white rice, creates a balanced and delicious meal that is sure to impress. Enjoy this well-rounded dish that is both nutritious and satisfying.
Teriyaki glazed salmon with white rice and parsley FAQ:
Salmon is done cooking when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Using a food thermometer can help ensure it’s cooked properly.
The white rice should be simmered for about 18-20 minutes until it is tender and the water is absorbed. Make sure to fluff it with a fork after cooking.
Yes, you can substitute salmon with other firm fish like trout or cod. Cooking times may vary slightly, so check for doneness based on the specific fish used.
Leftover teriyaki glazed salmon and white rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
If the teriyaki glaze is too thick, you can thin it out by adding a small amount of water or additional soy sauce. Whisk well to combine before using.
Cooking Tips:
- For an extra burst of flavor, marinate the salmon in the teriyaki mixture for at least 30 minutes before cooking.
- To ensure the rice is fluffy, rinse it thoroughly before cooking to remove excess starch.
- Feel free to adjust the amount of garlic and onion based on your taste preference.
- Garnish with additional parsley and a sprinkle of sesame seeds if you like a bit more texture and flavor.
Nutrition Facts
8 ServingsCalories 340kcal
Protein 27g
Carbohydrates 40g
Fiber 0.70g
Sugar 0.63g
Fat 10g
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