Teriyaki salmon with thai sticky rice

Our teriyaki salmon with Thai sticky rice and cucumber is so easy to prepare and full of fresh flavours. Perfect if you’re looking for a lighter weeknight dinner, we recommend serving with a squeeze of lemon and coriander to garnish.

30 mins

2

Easy

• 2 Field & Flower Salmon Fillets
• 3 tbsp teriyaki sauce
• 2 tsp rice wine vinegar (white wine vinegar also works)
• 1 tsp sugar
• 2 tbsp soy sauce
• ½ a cucumber, finely sliced or ribboned with a vegetable peeler
• 1 tbsp sesame oil
• 2 Ziplock bags/ freezer bags
• 150g Thai sticky rice
• 1 red chilli, finely sliced (optional)
• Black sesame seeds (optional)
• Coriander leaves, to garnish (optional)
• Lemon wedges (optional)

1. Place the salmon fillets in a Ziplock bag with the teriyaki sauce, 1 tsp rice wine vinegar and the sugar to marinate for up to an hour in the fridge.

2. Place the cucumber in the other Ziplock bag with the soy sauce and 1tsp rice wine vinegar to marinate.

3. Whilst the salmon and cucumber are marinating, cook the Thai sticky rice according to the instructions on the packet.

4. Once marinated sufficiently, pour the sesame oil into a frying pan and lightly fry the salmon for 3 mins each side until cooked through (fry skin side down first).

5. Serve the salmon with the Thai sticky rice and cucumber. Scatter with chilli slices and coriander leaves, if using.

6. For added flavour, squeeze lemon over the salmon and black sesame seeds as garnish.