Teriyaki Salmon Recipe with Coconut Rice
Are you ready for a quick and delicious meal? This teriyaki salmon recipe is perfect for you! Imagine juicy salmon fillets coated in a sweet and savory teriyaki glaze, served on a bed of creamy coconut rice. This dish is not just tasty; it’s also healthy! With high protein from the salmon and good fats from the coconut, you’re making a smart choice for dinner. Plus, you can whip this up in about 30 minutes, making it perfect for busy weeknights. Let’s dive into this fun and easy recipe that even a 7th grader can follow!
Equipment
- Baking Sheet - Used for baking the salmon fillets.
- Parchment Paper - To line the baking sheet, preventing the salmon from sticking.
- Mixing Bowl - For preparing the teriyaki sauce and combining ingredients.
- Saucepan - To cook the jasmine rice with coconut milk and to make the teriyaki sauce
- Measuring Cups and Spoons - For accurate ingredient measurements.
- Basting Brush - To apply the teriyaki sauce evenly on the salmon.
- Skillet - For sautéing the fresh spinach.
- Fork - For fluffing the cooked coconut rice before serving.
- Lime Juicer - Optional, for squeezing fresh lime juice over the dish before serving.
- Small Whisk or Spoon - For mixing the teriyaki sauce ingredients.
Ingredients
For the Teriyaki Sauce:
- 1/4 Cup Soy Sauce
- 2 Tbsp Brown Sugar
- 1 Tbsp Rice Vinegar
- 1 Tsp Cornstarch mixed with 1 Tbsp Water for thickening
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Ginger Powder
For the Salmon:
- 2 Salmon Fillets
- 1 Cup Coconut Milk
- 1 Cup Jasmine Rice
- 1/2 Cup Fresh Spinach
- 1 Tbsp Olive Oil
- Salt and Pepper to Taste
- Sesame Seeds for Garnish
- Lime Wedges for Serving
Instructions
- Make the Teriyaki SauceIn a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic powder, and ginger powder. Heat over medium heat, stirring until the sugar dissolves. Once it starts to simmer, stir in the cornstarch mixture and cook until the sauce thickens. Remove from heat and set aside.
- Cook the RiceIn a separate saucepan, combine 1 cup of jasmine rice and 1 cup of coconut milk. Add a pinch of salt. Bring to a boil, then reduce to low heat and cover. Cook for about 15 minutes until the rice is tender.
- Prepare the SalmonPreheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Brush each fillet generously with the homemade teriyaki sauce, ensuring they are well coated. Season with salt and pepper.
- Bake the SalmonBake the salmon in the preheated oven for about 12-15 minutes. It’s done when it flakes easily with a fork. The teriyaki glaze will make it sweet and savory.
- Sauté the SpinachWhile the salmon bakes, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté for about 2-3 minutes until wilted.
- Serve It UpFluff the coconut rice with a fork and divide it onto plates. Place a salmon fillet on top of each serving of rice. Add the sautéed spinach on the side. Garnish with sesame seeds and lime wedges for a fresh touch.
Notes
Nutritional Value (per serving)
- Calories: 550
- Protein: 36g
- Carbohydrates: 48g
- Fat: 25g
- Fiber: 2g
- Sodium: 500mg
