SALMON IN FOIL GRILL RECIPES

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STICKY TERIYAKI SALMON RICE RECIPE - BBC GOOD FOOD



Sticky teriyaki salmon rice recipe - BBC Good Food image

A simple solo supper bursting with flavour. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime

Provided by Good Food team

Categories     Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 9

1 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
1 salmon fillet , skin on
50g wholemeal basmati rice
1 head pak choi , halved
1 tsp sesame seed
2 spring onions , finely chopped
small bunch coriander , roughly chopped
squeeze of lime

Steps:

  • Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
  • Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
  • Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
  • Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

Nutrition Facts : Calories 558 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 6 grams fiber, ProteinContent 40 grams protein, SodiumContent 2.2 milligram of sodium

STICKY TERIYAKI SALMON RICE RECIPE - BBC GOOD FOOD



Sticky teriyaki salmon rice recipe - BBC Good Food image

A simple solo supper bursting with flavour. Serve marinated, grilled fish on a bed of brown basmati rice with coriander and lime

Provided by Good Food team

Categories     Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 9

1 tbsp teriyaki sauce
1 tbsp sweet chilli sauce
1 salmon fillet , skin on
50g wholemeal basmati rice
1 head pak choi , halved
1 tsp sesame seed
2 spring onions , finely chopped
small bunch coriander , roughly chopped
squeeze of lime

Steps:

  • Put the teriyaki and chilli sauces in a shallow dish and mix together well. lay the salmon fillet in the marinade flesh-side down. Set aside while you prepare the rice and pak choi.
  • Put the rice in a medium saucepan and cover with cold water. Bring to the boil, then simmer for 20 mins until the rice is tender and has absorbed all the water – 6 mins before the end of cooking, put the pak choi in a colander and sit on top of the rice to steam, covered with a lid.
  • Meanwhile, heat the grill to high and place the salmon fillet, skin-side up, on a baking tray lined with foil. Grill for 4-5 mins, basting with the marinade, then turn over and grill for a further 3 mins. Sprinkle with the sesame seeds and cook for 1 min more until the seeds are toasted and the salmon cooked through.
  • Stir the spring onions and coriander through the rice and serve topped with the salmon fillet. Spoon over any excess marinade left in the baking tray, and add a squeeze of lime. Serve the steamed pak choi alongside.

Nutrition Facts : Calories 558 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 6 grams fiber, ProteinContent 40 grams protein, SodiumContent 2.2 milligram of sodium

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