Teriyaki salmon with gingered vegetable rice is a delicious and healthy meal that combines the savory flavors of grilled salmon with a flavorful rice dish that's packed with nutrients. This dish is perfect for anyone who loves seafood and Asian-inspired cuisine.
How To Make:
To make teriyaki salmon with gingered vegetable rice, you will need fresh salmon fillets, teriyaki sauce, rice, vegetables, ginger, garlic, and a few other ingredients. Start by marinating the salmon in the teriyaki sauce for at least 30 minutes before grilling it to perfection. The teriyaki sauce adds a sweet and savory flavor to the salmon that complements its natural taste.
While the salmon is marinating, prepare the gingered vegetable rice. Start by cooking the rice as directed on the packet. Then, sauté a mixture of vegetables, such as bell peppers, carrots, and onions, in a pan with ginger and garlic until they're tender. Mix the cooked vegetables with the rice, and season with soy sauce and sesame oil for added flavor.
Once the salmon is grilled to your desired level of doneness, serve it alongside the gingered vegetable rice for a complete and satisfying meal. The flavors of the salmon and rice complement each other perfectly, and the combination of vegetables and rice provides a healthy and nutritious accompaniment to the protein-packed salmon.
Tips and Variations:
Tips:
When cooking the salmon, make sure to cook it until it is just opaque in the center. It can become tough and dried out if it is overcooked.
For the finest flavor, use fresh ginger and garlic. Grate or finely chop them before adding them to the dish.
Use a non-stick pan to cook the salmon to prevent it from sticking and falling apart.
Use a mix of vegetables for the rice, such as bell peppers, snow peas, and carrots. This adds color and flavor to the dish.
Use low-sodium soy sauce to reduce the overall sodium content of the dish.
Variations:
Substitute the salmon with another type of fish, such as cod, halibut, or tuna.
For a healthier choice, use brown rice rather than white rice.
Add some chopped pineapple or mango to the teriyaki sauce for a tropical twist.
For a vegetarian option, substitute the salmon with tofu or tempeh.
Add some heat to the dish by adding some red pepper flakes or sliced jalapenos.
Top the dish with sliced green onions or chopped cilantro for added freshness and flavor.
Ingredients:
- For the salmon:
- 4 salmon fillets, skin removed
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- For the rice:
- 1 cup uncooked white rice
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 cups mixed vegetables (such as bell peppers, snow peas, and carrots)
- Salt and pepper, to taste
Instructions:
In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined. Set aside.
Cornstarch and water should be well combined in different basins. Set aside.
Heat vegetable oil in a non-stick pan over medium-high heat. Season salmon fillets with salt and pepper, and place them in the pan. Cook for about 3-4 minutes per side, until just opaque in the center. Remove the salmon from the pan and set aside.
In the same pan, add the teriyaki sauce mixture and cook over medium heat until it comes to a boil. Add the cornstarch mixture and stir until the sauce thickens about 1-2 minutes.
For the rice, rinse the rice in cold water until the water runs clear. In a medium saucepan, combine the rice and water and bring to a boil. Reduce the heat to low, cover, and simmer for about 18-20 minutes, until the rice is cooked and the water has been absorbed.
While the rice is cooking, heat vegetable oil in a separate pan over medium-high heat. Add chopped onions, minced garlic, and grated ginger, and sauté for 2-3 minutes, until the onions are translucent.
Add the mixed vegetables to the pan and sauté for 4-5 minutes, until they are tender. Season with salt and pepper, to taste.
Once the rice is cooked, fluff it with a fork and stir in the vegetable mixture.
To serve, divide the rice and vegetables among four plates, and top each with a salmon fillet. Drizzle the teriyaki sauce over the salmon.