Ingredients
- 150 g jasmine rice
- 2 tsp preferred oil divided
- 2 skin on salmon fillets
- 150 g tenderstem broccoli
- 100 g sugar snap peas
- 1 pouch Fused Teriyaki Stir Fry Sauce
- 2 spring onions finely sliced
- 1 tsp sesame seeds
Instructions
- Cook the jasmine rice according to the pack instructions until tender and fluffy, then keep warm.
- Meanwhile, heat 1 tsp oil in a nonstick frying pan over a medium high heat. Pat the salmon dry and place it skin side down in the pan. Cook for 4 to 5 minutes until the skin is crisp and the salmon is cooked about halfway up the sides.
- Turn the salmon and cook for another 2 to 3 minutes until just cooked through and flaky. Transfer to a plate.
- Add the remaining oil, tenderstem broccoli and sugar snap peas to the pan. Stir fry for 3 to 4 minutes until bright green, lightly charred and still crisp.
- Move the vegetables to one side and return the salmon to the pan. Pour the Fused Teriyaki Stir Fry Sauce over the salmon and bubble for 1 to 2 minutes, spooning the glossy sauce over the fillets.
- Divide the rice and vegetables between two plates. Add the salmon, spoon over the remaining teriyaki glaze and finish with spring onions and sesame seeds.
Fused Top Tip
How do I get crispy skin on teriyaki salmon?
Pat the salmon dry and place it in a properly heated pan skin side down. Leave it undisturbed for the first few minutes so the skin can turn crisp before you flip it.
Easy Swaps
Can I cook the teriyaki salmon in an air fryer?
Yes. Air fry at 190°C for 8 to 10 minutes, depending on thickness. Warm the sauce separately and spoon it over the cooked salmon.
Can I serve this with noodles instead of rice?
Absolutely. Toss cooked Fused Medium Egg Noodles through the vegetables before serving the glazed salmon on top.
Which vegetables can I use instead?
Pak choi, green beans, mangetout, peppers or sliced courgette all work. Keep them slightly crisp for contrast with the flaky salmon.
Teriyaki Salmon FAQs
How do I know when salmon is cooked?
The flesh should look opaque at the edges and flake easily when pressed with a fork, while remaining moist in the centre.
Should I marinate teriyaki salmon?
It is not necessary here. Cooking the salmon first and glazing it at the end keeps the surface caramelised and prevents the sauce catching in the pan.
What goes well with teriyaki salmon?
Jasmine rice, noodles, broccoli, pak choi, sugar snap peas and cucumber salad all balance the rich sweet savoury glaze.
Can I use salmon fillets without skin?
Yes. Reduce the initial cooking time slightly and turn the fillets carefully so the delicate fish stays intact.
