Pan Seared Salmon, Sautéed Vegetables and Sticky Rice with Teriyaki Sauce

If you're looking for a quick and healthy meal that's also incredibly flavourful and satisfying, then look no further than this Pan Seared Salmon, Sautéed Vegetables, and Sticky Rice with Teriyaki Sauce recipe.

The salmon is perfectly seared to create a crispy, golden crust while maintaining its tender, flaky texture. Sautéed vegetables provide a fresh and colourful complement to the salmon, while the sticky rice provides a hearty and comforting base. The homemade teriyaki sauce ties everything together with its sweet and savoury flavour that perfectly complements the umami flavour of the salmon.

This recipe is easy to prepare and is packed with nutrients like omega-3 fatty acids, vitamin C, and fibre. And the best part is, it can be ready in just over 30 minutes, making it perfect for a busy weeknight or a weekend dinner party. 

Serves 4

Ingredients: 

• 4 Salmon Fillets 

• 200g Carrot 

• 200g Leek 

• 5g Garlic 

• 10ml Soy Sauce 

• 5ml Sesame oil 

• 300g Short Grain Rice 

• 450g Water 

• 100ml Soy Sauce 

• 40g Brown Sugar 

• 15g Ginger 

• 8g Garlic 

• 9g Honey 

• 9g Sesame 

• 10g Cornstarch 

• 20g Water 

Method: 

• Using a cheese grater, coarsely grate the peeled carrot before slicing up the leek. 

• Remove the salmon from the refrigerator and allow it to come to room temperature. 

• Wash the rice under cold water and drain. Repeat this process until the water is not cloudy anymore. 

• Transfer into a saucepan and cover with cold water, then leave the rice to soak for 30 minutes. 

• For the teriyaki sauce combine all of the ingredients in a small saucepan and bring them to a boil. 

• Reduce the heat and allow everything to simmer for around 4 minutes. Remove from the heat and leave to cool.

• After soaking, bring the pan to a boil over a high heat, once it boils cover the pan with a lid and turn the heat down to medium/low. Let the rice cook for around 10 minutes. 

• Add some vegetable oil to a pan and once the pan reaches a medium/high heat add in the grated carrot and the leek. Sautée until softened before adding in the garlic and turning down the heat. Let this cook until fragrant but not browned, before seasoning with a splash of soy sauce and drizzling with sesame oil before serving. 

• For the rice, remove from the heat after the 10 minutes and leave the pan covered to finish steaming for 15 minutes before serving. 

• Place a pan on a medium/high heat and add some vegetable oil. When hot, add the salmon fillets skin side down to the oil. Gently press down for around 20 seconds. Cook for around 4 minutes before flipping over and cooking the other side for another 3/4 minutes depending on the thickness of the fillets. 

• Serve the salmon fillets over the sticky rice and vegetables with a drizzle of the teriyaki sauce and sesame oil.