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–+ servings

Teriyaki Salmon With Cucumber Salad & Rice

As you might be aware, I don’t love salmon, but I know plenty of you do and this recipe is very yummy! I know this because I’ve made it for years, substituting the salmon for chicken thigh pieces.
Super fresh, delicious and healthy!
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Servings 2

Ingredients
  

  • 2 salmon fillets about 150 g each
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon kecap manis
  • 1 teaspoon fish sauce
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sesame seeds
  • 1 lebanese cucumber skin peeled & cut into half moons
  • 3/4 cup edamame beans thawed
  • 1/4 red onion finely sliced
  • 1/4 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 1/2 lime juice squeezed
  • 1/2 red chilli long, thinly sliced
  • cooked rice
  • lime wedges optional
  • japanese mayonnaise optional

Instructions
 

  • Cut the salmon fillets into 5 cm pieces. Place in a bowl and add the sesame oil, soy sauce, kecap manis and fish sauce. Stir well to combine and set aside to marinate for at least 10 minutes while you make the salad.
    2 salmon fillets, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon kecap manis, 1 teaspoon fish sauce
  • In a medium bowl, place the cucumber, edamame, onion, mint and coriander. For the dressing, mix the fish sauce, brown sugar, lime juice and chilli in a small bowl. Drizzle over the cucumber salad.
    1 lebanese cucumber, 3/4 cup edamame beans, 1/4 red onion, 1/4 cup mint leaves, 1/2 cup coriander leaves, 2 tablespoons fish sauce, 1 teaspoon brown sugar, 1/2 lime, 1/2 red chilli
  • Place a medium frying pan over medium heat. Add the olive oil to the pan and let it heat for 30 seconds. Add the marinated salmon pieces and cook each side for about 3–4 minutes (or to your liking). Once cooked, turn off the heat and top with the sesame seeds. Keep the pan juices.
    1 tablespoon extra virgin olive oil, 2 salmon fillets, 1 tablespoon sesame seeds
  • To assemble: Add some cooked rice to serving bowls. Divide the cucumber salad among the bowls. Then add the warm salmon pieces, along with the pan juices. Serve with lime wedges and japanese mayonnaise, if desired.
    cooked rice, lime wedges, japanese mayonnaise

Keywords

Dinner, Lunch, Salad
Dairy Free, Fish, Gluten Free, Nut Free, Pescetarian
Dietary Pescatarian
Allergen Dairy-free, Gluten Free, Nut-free
Protein Fish
Member Free