Prep
10m
Cook
5m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
For the salmon:
1.
Drizzle the salmon fillet with soy sauce and sesame seeds. Either roast in the oven or air-fry at 180°C (356°F).
1 Salmon fillet
1 tbsp Soy sauce
1 tsp Sesame seeds
For the rice:
1.
Heat the olive oil in a saucepan over medium heat. Add the red onion and cook gently for around 4-5 minutes until it begins to soften, then stir in the ginger and garlic - sauté for about 1 minute until fragrant. Sprinkle in a pinch of chilli flakes and stir.
1 tsp Olive oil
1/2 Red onion
1 tsp Fresh ginger
1 clove Garlic clove
1 pinch Chilli flakes
2.
If using dry brown rice, cook in boiling water as per packet instructions, or use half a standard pack of cooked rice per portion.
50 g Brown rice
3.
Add the cooked rice into the pan with the onion etc, along with a dash of soy and teriyaki sauce, stirring to combine. Stir in the chopped fresh coriander just before serving. Serve with a lime wedge (optional).
1 tbsp Soy sauce
1 tsp Teriyaki sauce
1 tbsp Chopped fresh coriander
For
1
M
I
For the salmon:
1
Salmon fillet, approx. 120g raw weight per fillet
1
tbsp
Soy sauce
1
tsp
Sesame seeds
For the rice:
50
g
Brown rice, dry weight (or 1/2 a standard pack of cooked rice per portion)
1
tsp
Olive oil
1/2
Red onion, peeled and sliced
1
tsp
Fresh ginger, grated/minced
1
clove
Garlic clove, grated/minced
1
pinch
Chilli flakes
1
tbsp
Soy sauce
1
tsp
Teriyaki sauce
1
tbsp
Chopped fresh coriander
Per Serving
Calories
519kcal
Fat
22g
Carbs
48g
Protein
33g
Fibre
4g
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Made it?
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G
Gipsy D
17 days ago
One of the best recipe so far 🥰
Like
Reply
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Prep
10m
Cook
5m
Total
15m
Ingredients
Method
Nutrition
Turn cooking mode on
For the salmon:
1.
Drizzle the salmon fillet with soy sauce and sesame seeds. Either roast in the oven or air-fry at 180°C (356°F).
1 Salmon fillet
1 tbsp Soy sauce
1 tsp Sesame seeds
For the rice:
1.
Heat the olive oil in a saucepan over medium heat. Add the red onion and cook gently for around 4-5 minutes until it begins to soften, then stir in the ginger and garlic - sauté for about 1 minute until fragrant. Sprinkle in a pinch of chilli flakes and stir.
1 tsp Olive oil
1/2 Red onion
1 tsp Fresh ginger
1 clove Garlic clove
1 pinch Chilli flakes
2.
If using dry brown rice, cook in boiling water as per packet instructions, or use half a standard pack of cooked rice per portion.
50 g Brown rice
3.
Add the cooked rice into the pan with the onion etc, along with a dash of soy and teriyaki sauce, stirring to combine. Stir in the chopped fresh coriander just before serving. Serve with a lime wedge (optional).
1 tbsp Soy sauce
1 tsp Teriyaki sauce
1 tbsp Chopped fresh coriander
For
1
M
I
For the salmon:
1
Salmon fillet, approx. 120g raw weight per fillet
1
tbsp
Soy sauce
1
tsp
Sesame seeds
For the rice:
50
g
Brown rice, dry weight (or 1/2 a standard pack of cooked rice per portion)
1
tsp
Olive oil
1/2
Red onion, peeled and sliced
1
tsp
Fresh ginger, grated/minced
1
clove
Garlic clove, grated/minced
1
pinch
Chilli flakes
1
tbsp
Soy sauce
1
tsp
Teriyaki sauce
1
tbsp
Chopped fresh coriander
Per Serving
Calories
519kcal
Fat
22g
Carbs
48g
Protein
33g
Fibre
4g
Only visible to you
Made it?
Cancel
G
Gipsy D
17 days ago
One of the best recipe so far 🥰
Like
Reply
Cancel
