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Oh my- It has been a while hasn’t it. Hopefully this recipe sparks the dawning of a new (regular blog-posting) era.  This recipe would work with chicken too, or  tofu (and if you replaced the honey with dark brown sugar it’d be vegan). In terms of the veggies- I threw in what we had in the fridge, so it is very much up for interpretation, peppers, peas and courgettes would all taste great! If you can’t find/don’t have mirin, replace 2 tbsp mirin, 2 tbsp soy sauce and  1 tbsp honey with 5 tbsp ready made  teriyaki.

teriyaki salmon on brown rice

teriyaki salmon, with flavourful brown rice and veggies (serves 4)

  • 4 salmon fillets (skin on)
  • 3 tbsp fish sauce
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 3 tbsp honey
  • 3 tbsp sesame oil
  • 3 garlic cloves
  • 2 tsp fresh grated ginger
  • 1 green chilli, sliced
  • 1 small red onion, finely sliced
  • 1 small broccoli, broken into florets, with the heart saved and diced
  • handful of green beans
  • 2 carrots
  • 3/4 cup frozen sweetcorn
  • juice of 1/2 lime
  • 4 tbsp chopped fresh coriander
  • 300g brown rice
  • 650 ml chicken/vegetable stock

Mix  3 tbsp fish sauce, 1 tbsp mirin, 1 tbsp soy sauce , 1 1/2 tbsp honey, 1 tbsp sesame oil and 1 clove finely chopped garlic in a bowl (you might need to warm it slightly in a microwave to combine the honey). Pour into a flat dish that all the salmon fillets will fit into, place the salmon fillets in skin-side up and make sure they are well coated in the mix. Cover and place in the fridge for a minimum 20 minutes- you can do this overnight if you wish.

Combine the rest of the mirin, soy sauce and honey in a small bowl- teriyaki mix. Prepare the vegetables including the onion, ginger, chilli and the rest of the garlic.

Rinse the rice and place in a heavy based pan. Add the two carrots, peeled and chopped,the broccoli heart, diced and the stock.  Bring to the boil, then cover and simmer on low. It should take about 30 minutes but this might depend on the type of rice you are using. Preheat the grill to a medium temperature.

In a wok, heat the remainder of the sesame oil and fry the onion, ginger, chilli and garlic until the onion starts to brown, add the teriyaki mix of soy mirin and honey. If you have a firm vegetable (like the broccoli) add this to the wok with a few tbsp of stock from the rice then turn down the heat, cover and allow to steam for a few minutes. Whilst this is happening, put the salmon fillets under a medium grill skin side up. Cook until just done- this will completely depend on the thickness of the fillets so keep checking! Once cooked remove the skin, if they cook before you’ve finished the rice, cover with foil and keep in  a low oven.

Add any softer vegetables to the wok, in my case green beans followed by sweetcorn, and cover until cooked. Once the rice is finished drain any stock if it is still above the rice, if not combine with vegetables in the wok. Stir in the lime juice and coriander and you’re done!salmon on rice

On a looking to the future note- lent is coming up and after my vegan experiment last year I’m looking for a new challenge- any suggestions?

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