High-protein teriyaki salmon with edamame and jasmine rice

High-protein teriyaki salmon with edamame and jasmine rice: savoury salmon with soy sauce, ginger and garlic, served with edamame, rice and sesame.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 530 kcal per serving
• Protein: 38 g
• Fat: 18 g
• Carbs: 52 g

Ingredients

• 2 salmon fillets (about 150g each)
• 100g edamame (shelled)
• 1 garlic clove (crushed)
• 2 spring onions
• 150g jasmine rice (uncooked)
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp sesame seeds
• 1 tsp sesame oil
• 1 tsp ginger (grated)
• 3 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · sieve · grater · spatula

1. Cook the jasmine rice according to the packet instructions. Blanch the edamame briefly in boiling water and drain.
2. For the sauce, stir together the soy sauce, honey, sesame oil, garlic and ginger in a bowl.
3. Pat the salmon fillets dry, salt them and fry in a frying pan with the olive oil, on one side first. Then turn them over and cook a little longer.
4. Add the teriyaki sauce to the salmon and let it reduce over a medium heat. Spoon the sauce over the salmon several times until it's glossy and has thickened slightly.
5. Divide the rice and edamame between plates. Place the salmon on top and slice the spring onions into rings.

Good to know

A dish like this is on the table fast and still feels like something special. Juicy salmon, a glossy sauce and a properly hearty plate.

Swaps

Jasmine rice → brown rice (more fibre) | honey → date paste (slightly more minerals) | salmon → trout (similar protein content, also with omega-3 fatty acids) | soy sauce → tamari (a gluten-free alternative with a similar flavour)

Allergens

Contains fish, soya, sesame and gluten (soy sauce). Usually fine for children if you go easy on the soy sauce; in pregnancy, salmon cooked right through is the safe choice.

Dairy-free recipes