Teriyaki and sesame salmon
Succulent Teriyaki and Sesame Salmon Recipe: Marinate 1 lb salmon in flavorful teriyaki sauce, then pan-sear with canola oil. Serve with vibrant red pepper, scallions, wholesome brown rice, and a dash of soy sauce and sesame oil. Garnish with toasty sesame seeds for an irresistible meal!
- 30 May 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Teriyaki and sesame salmon is a delicious and nutritious dish that combines the rich flavors of teriyaki sauce with the nutty aroma of sesame seeds. This recipe pairs perfectly with a serving of brown rice and colorful vegetables like red pepper and scallions. Whether you're cooking for a weeknight dinner or a special occasion, this dish is sure to impress with its balance of flavors and ease of preparation.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the salmon fillets in a shallow dish and pour the teriyaki sauce over them, ensuring they are well-coated. Let them marinate for at least 15 minutes.
- Follow the package instructions to cook 2 cups of brown rice. This typically involves boiling the rice in water until tender, draining, and setting aside.
- Heat 1 tablespoon of canola oil in an oven-safe skillet over medium-high heat.
- Remove the salmon from the marinade (reserve the marinade for later) and sear the fillets for about 2 minutes on each side, until they are nicely browned.
- Pour the reserved marinade over the salmon and transfer the skillet to the preheated oven. Roast for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is roasting, heat the remaining tablespoon of canola oil in a large skillet over medium-high heat.
- Add the julienned red pepper and cook for about 3-4 minutes, until it starts to soften.
- Stir in the chopped scallions and cook for an additional 1-2 minutes.
- Add the cooked brown rice to the skillet with the vegetables.
- Pour in the soy sauce and sesame oil, stirring well to combine and heat through.
- Divide the vegetable rice mixture among four plates.
- Place a salmon fillet on top of the rice on each plate.
- Garnish with sesame seeds before serving.
Tips:
- Marinate the salmon in the teriyaki sauce for at least 30 minutes to allow the flavors to fully penetrate the fish.
- Use a non-stick skillet or a well-seasoned cast-iron skillet to prevent the salmon from sticking to the pan.
- Cook the salmon over medium-high heat to get a nice sear on the outside while keeping the inside moist and tender.
- Add the red pepper and scallions towards the end of the cooking process to maintain their crisp texture and vibrant color.
- Serve the salmon over a bed of brown rice to soak up the delicious teriyaki sauce.
- Garnish with sesame seeds and a drizzle of sesame oil for an added layer of flavor and a visually appealing presentation.
With just a handful of ingredients and a few simple steps, you can bring a taste of Asian cuisine to your dinner table with this Teriyaki and Sesame Salmon recipe. The combination of tender salmon, flavorful teriyaki sauce, and crunchy sesame seeds makes for a delightful meal that is both satisfying and healthy. Enjoy the harmony of flavors and the pleasant texture in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 700kcal | 28% |
| Protein | |
| Protein 36g | 23% |
| Carbohydrates | |
| Carbohydrates 90g | 27% |
| Fiber 5g | 14% |
| Sugar 5g | 5% |
| Fat | |
| Fat 20g | 23% |
| Saturated 2.63g | 9% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 140mg | 25% |
| Vitamin B1 0.76mg | 64% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 18mg | 108% |
| Vitamin B6 1.36mg | 80% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 4.70ug | 196% |
| Vitamin C 27mg | 30% |
| Vitamin E 2.84mg | 19% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 2.70mg | 25% |
| Magnesium, Mg 200mg | 47% |
| Phosphorus, P 730mg | 58% |
| Potassium, K 860mg | 25% |
| Selenium, Se 54ug | 103% |
| Sodium, Na 1230mg | 82% |
| Zinc, Zn 3.30mg | 30% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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