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RECIPE
16 INGREDIENTS6 STEPS24HR 30MIN

Teriyaki Salmon with Brown Rice and Pickled Vegetables

4.7
7 Ratings

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Add some extra zing to your midweek with this light and healthy meal. Roasting pre-marinated salmon gives you maximum flavour, perfectly paired with brightness from the pickles you prepped over the weekend!
24HR 30MIN
Total Time
30MIN
Active Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
4
Serves 4
4
(125 g)
4 cups
Cooked  Brown Rice

Teriyaki Sauce

1 cup
2 Tbsp
2 Tbsp
Brown Sugar
3/4 cup
Mirin
3/4 cup
Sake

Pickled Vegetables

1
Small  Carrot
2
Small  Red Chili Peppers
1/3 cup
Rice Vinegar
2 Tbsp
1 tsp

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Nutrition Per Serving

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CALORIES
717
FAT
16.6 g
PROTEIN
36.5 g
CARBS
90.5 g

Cooking Instructions

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Step 1
Shave Carrot (1) and Lebanese Cucumber (2) with a peeler and finely dice the Red Chili Pepper (2). De-seed the peppers if you are sensitive to spice.
Step 2
In a bowl place carrots and cucumbers. Over the bowl pour the Rice Vinegar (6 tablespoon), Apple Cider Vinegar (6 tablespoon), Granulated Sugar (1/4 cup), cut peppers, Olive Oil (2 tablespoon), Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon) together. Toss to coat and then cover and allow to pickle overnight.
Step 3
Combine the Soy Sauce (1 cup), Honey (2 tablespoon), Brown Sugar (2 tablespoon), Mirin (3/4 cup), and Sake (3/4 cup). Coat the Salmon Fillet (4) with the marinade and marinate overnight in the fridge.
Step 4
Preheat the oven to 355 degrees F (180 degrees C).
Step 5
Bake salmon for 12-15 minutes in the preheated oven.
Step 6
Assemble cooked salmon on a plate with pickled vegetables and Brown Rice (4 cup).

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Nutrition Per Serving
Calories
717
% Daily Value*
Fat
16.6 g
21%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
57.5 mg
19%
Carbohydrates
90.5 g
33%
Fiber
5.0 g
18%
Sugars
51.6 g
--
Protein
36.5 g
73%
Sodium
4492.2 mg
195%
Vitamin D
13.6 µg
68%
Calcium
88.5 mg
7%
Iron
2.7 mg
15%
Potassium
1076.0 mg
23%
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