Teriyaki Salmon with Coconut Rice and Pak Choi. Salmon fillets are first marinated in a homemade Teriyaki sauce before being glazed in a pan until the sauce is syrupy, sweet and salty and the salmon is just cooked. Served on the side is some coconut flavoured jasmine rice and Pak Choi leaves dressed with sesame oil and crispy garlic. This dish is perfect for a midweek meal and the salmon can be marinated for any time between 20 minutes and 2 hours.
If you liked my Teriyaki Salmon with Coconut Rice and Pak Choi then try out my Chilli and Orange Salmon with Roasted Potato and Fennel or Sesame Seared Tuna Steaks with Chimichurri Sauce.
If you make this dish, or any of my other Recipes then let me know on Instagram using #documentingmydinner
Recipe
Serves 4
Difficulty Level: Home Cook
Ingredients:
For the Teriyaki Salmon :
- 4 salmon fillets
- 50 ml each of light soy sauce and dark soy sauce
- 100ml water
- 1 garlic clove, finely grated
- 10g piece ginger, finely grated
- 2 tablespoons of palm sugar (or light brown sugar)
- 1 tablespoon honey
- 1 tablespoon mirin (rice wine)
- 1 tablespoon rice wine vinegar (or white wine vinegar)
- Olive oil
For the Coconut Rice :
- 1 mug of jasmine rice
- Tin of coconut milk
- Salt
For the Pak Choi with Crispy Garlic
- 2 large garlic cloves, chopped
- 2-3 Pak Choi bunches, leaves and ends separated
- Sesame oil
- Salt and pepper
Method.
- First make the Teriyaki marinade for the salmon. Mix together all the ingredients and bubble in a saucepan over a medium heat for a couple of minutes, until melted together. Leave to cool slightly for 5 minutes.
- Pour the marinade over the salmon in a dish just large enough to hold the salmon fillets. Leave to marinade for 20 minutes to 2 hours. Whilst the salmon is marinating, fry the garlic. Heat a pan over a medium heat and add a drizzle of oil. Fry the chopped garlic for a couple of minutes until golden but do not let it burn or it will be bitter. Remove and keep to the side.
3. When you have marinated the salmon in the teriyaki sauce, cook the rice. Fill a mug with jasmine rice and tip into a pan. Fill the mug with the coconut milk and pour into the pan. Finally fill the mug with boiling water and add to the pan with a good sprinkling of salt. Bring to the boil, cover with a pan, and then put the heat to low and allow to bubble until the water is almost all absorbed. Turn off the heat and leave the lid on to steam for 5 minutes.
4. Meanwhile, cook the salmon fillets. Drizzle a little oil in a frying pan large enough to fit all the salmon in. Put the frying pan on a medium high heat. Fry the salmon skin side down for 4 minutes until the skin is crisp. Flip the salmon fillets and then pour the Teriyaki marinade in the pan. Cook the salmon and reduce the sauce for a furthe 4-5 minutes until the salmon is cooked through but still soft in the middle. The best way to ensure salmon is cooked to perfection is to use a thermometer – when the thermometer reaches 50C, turn off the heat and allow the salmon to rest in the pan and sauce for 2 minutes before serving.
5. Whilst the salmon is cooking, steam or fry the Pak Choi. First cook the thick parts of the Pak Choi for 2 minutes before adding the leaves for another 1 minute. Place in a pan with sesame oil to toss through.
6. Serve the Teriyaki Salmon with Coconut Rice and Pak Choi on the side. Drizzle any leftover Teriyaki sauce from the pan over the salmon.
