Teriyaki Salmon with Jasmine Rice
Ingredients
Teriyaki Sauce
- 5 tbsp soy sauce
- 5 tbsp agave syrup
- 1/2 cup water
- 1 tsp rice vinegar
- 2 grated garlic cloves
- 1 tsp grated fresh ginger
- 2 tsp corn flour
- 2 tsp water
Dish
- 1/2 lb (8oz) salmon fillet
- 1 zucchini, cut into ribbons
- 1/4 cup roasted red peppers, cut into strips
- 2 Mahatma® Ready to Heat Jasmine Rice Pouches
- 2 red chili peppers, sliced (for garnish)
- Fresh rosemary sprig (for garnish)
Instructions
Try this Teriyaki Salmon with Mahatma® Ready to Heat Jasmine Rice at lunch and dinner time and watch your family beam with delight!
Step 1
Prepare teriyaki sauce by mixing all the ingredients except for the corn flour and water. Pour into a saucepan and bring to a boil for 5 minutes. Dissolve the flour in the water and add to the saucepan to thicken. Cook on the heat until it has the desired thickness, stirring constantly.
Step 2
Cut the salmon into equal-sized cubes. Season with salt and pepper and cook in a frying pan with oil.
Step 3
Pour the teriyaki sauce into the salmon pan and mix carefully so that the sauce adheres well to the fish.
Step 4
Add the roasted peppers and the zucchini strips. Mix well and cook until the zucchini is done.
Step 5
At the same time cook rice in the microwave according to package instructions. Serve on a plate. Add the teriyaki salmon with the vegetables on top. Finish the dish with a sliced chili pepper and a sprig of rosemary for garnish.
