Serves 2

Preparation time: 20 minutes

Cooking time: 25 minutes

Salmon Teriyaki Rice Bowl

Salmon Teriyaki Rice Bowl

Ingredients

  • 3 tbsp teriyaki sauce
  • 1 tbsp sweet chilli sauce
  • 1/2 tsp white wine vinegar
  • 1 garlic clove, crushed
  • Grated zest and juice of one lime
  • 2 salmon fillets
  • 2 tsp sesame seeds
  • 280g tray Veetee Wholegrain Brown Rice & Quinoa
  • 2 spring onions, chopped
  • 10g coriander, finely chopped

Serving suggestion

  • Sugar snap peas, steamed
  • 1 small pak choi, halved and steamed
  • 2 lime wedges

Method

  1. Preheat the oven to 180°C / 350°F / Gas mark 4.
  2. Mix the teriyaki, sweet chilli sauce, vinegar, garlic, lime zest and juice in a bowl. Add the salmon fillets and coat well in the sauce.
  3. Put the salmon fillets, skin side up, on a baking tray and place in oven. Cook for 10 minutes, basting with the sauce occasionally.
  4. Remove salmon from the oven and turn fillets over. Sprinkle with sesame seeds. Return to oven and cook for a further 5 minutes, until the seeds are toasted and the salmon is firm in the middle.
  5. Meanwhile, heat Veetee Wholegrain Brown Rice & Quinoa according to pack instructions then divide between two bowls.
  6. Remove salmon from the oven, and place on top of the rice and quinoa along with the spring onions and coriander. Spoon over any excess marinade.
  7. Serve with lime wedges, soy sauce and sugar snap peas and pak choi, if using.

Recipe courtesy of Veetee

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