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Servings:

Teriyaki Salmon with Brown Rice and Pickled Vegetables

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!

Total Time

30min

4.8

8 Ratings

Author: SideChef

Servings:

Ingredients

•

1 1/3 cups

Brown Rice

•

4
(125 g)

Salmon Fillets

Teriyaki Sauce

•

1 cup

Soy Sauce

•

2 Tbsp

Honey

•

2 Tbsp

Brown Sugar

•

3/4 cup

Mirin

•

3/4 cup

Sake

Pickled Vegetables

•

Lebanese Cucumbers

•

Small Carrot

•

Small Red Chili Peppers

•

1/3 cup

Rice Vinegar

•

1/3 cup

Apple Cider Vinegar

•

4 Tbsp

Granulated Sugar

•

2 Tbsp

Olive Oil

•

1 tsp

Salt

•

1 tsp

Ground Black Pepper

Cooking Instructions

Shave Carrot (1) and Lebanese Cucumbers (2) with a peeler and finely dice the Red Chili Peppers (2) . De-seed the peppers if you are sensitive to spice.

In a bowl place carrots and cucumbers. Over the bowl pour the Rice Vinegar (1/3 cup) , Apple Cider Vinegar (1/3 cup) , Granulated Sugar (4 Tbsp) , cut peppers, Olive Oil (2 Tbsp) , Salt (1 tsp) , and Ground Black Pepper (1 tsp) together. Toss to coat and then cover and allow to pickle overnight.

Combine the Soy Sauce (1 cup) , Honey (2 Tbsp) , Brown Sugar (2 Tbsp) , Mirin (3/4 cup) , and Sake (3/4 cup) . Coat the Salmon Fillets (4) with the marinade and marinate overnight in the fridge.

Preheat the oven to 355 degrees F (180 degrees C).

Bake salmon for 12-15 minutes in the preheated oven.

Assemble cooked salmon on a plate with pickled vegetables and cooked Brown Rice (1 1/3 cups) .

Nutrition Per Serving

CALORIES

609

FAT

14.1 g

PROTEIN

33.9 g

CARBS

71.0 g