Salmon Teriyaki with Rice
A UK dinner recipe with 780 kcal and 48g of protein per serving, costing roughly £4.20 to make.
780kcal
48gProtein
91gCarbs (est.)
25gFat (est.)
£4.20Per serving
Ingredients
- salmon fillet180g
- teriyaki sauce3 tbsp
- rice75g, uncooked
- broccoli100g
- sesame seeds1 tsp
Method
- If time allows, marinate the salmon fillet in 2 tablespoons of the teriyaki sauce for 10-15 minutes at room temperature.
- Cook the rice according to packet instructions.
- Steam or pan-fry the broccoli for 3-4 minutes until bright green and just tender.
- Heat a non-stick pan over medium heat with a teaspoon of oil. Cook the salmon skin-side down first for 3-4 minutes until the skin is crisp, then flip and cook for another 2-3 minutes. It's done when it flakes at the thickest part but is still slightly translucent in the very centre.
- In the final minute, pour the remaining teriyaki sauce into the pan and let it bubble and glaze the salmon.
- Serve the salmon over the rice with the broccoli alongside, spooning over any glaze from the pan and scattering with sesame seeds.
Meal-prep note
Best cooked fresh so the salmon doesn't dry out on reheating, though the rice and broccoli can be prepped ahead.
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Calories and protein are set per recipe; carbs and fat are estimated from the remaining calories and the recipe's main carb source, so treat them as a close guide rather than a lab measurement. Prices are rough per-serving estimates for UK supermarkets and vary by store and season. Nothing here is medical or dietary advice.