My husband loves this meal. It’s one of his favourite meals, and I love it because it’s simple, easy and quick to make but super delicious. It looks like a lot, but once you actually start cooking it, it’s so easy.

The teriyaki sauce can be used for other things as well, like chicken or tofu. My original teriyaki sauce had more cornflour in it but I like it with less because it doesn’t look gunky. Also, make sure you add the cornflour to the cold mix and keep whisking until the sauce thickens. Then you won’t have a gunky, lumpy sauce.

The coconut rice is yummy and I normally don’t use stock powder, but a little bit in this just gives it the additional flavour it needs. At first I was worried that the milk would split, but it turned out so well. I might try this with coconut water next time and see what happens. Oh and I found pandan leaf at Harris Farm the other day and the fragrance brought me home! But if it’s too hard to find, you can skip the leaf altogether.

This meal can be ready in 30 minutes, which is terrific for weeknight dinners. But you can also serve it to guests and use a whole side of salmon. If you’re looking for something tasty and no-fuss, give this a try and let me know how you rate it.

 
Difficulty: Easy Prep Time: 5 Mins Cook Time: 5 Mins Total Time: 10 Mins

Teriyaki Salmon

with Asian greens & Coconut rice

Serves 4

Ingredients

    For the Teriyaki sauce
    • For the Salmon
    • For the greens
    • For the Coconut rice:
    • To serve: (optional)

Instructions

0/13 Instructions
    For the coconut rice:
  • Rinse the rice until the water runs clear. Do not skip this step. Drain.
  • Mix all the ingredients in a sauce pot except the panda leaf (if using), crush then knot the pandas leaf to release the flavour and add to the rice. Bring to the boil uncovered. Stir and lower the flame to low. Cover with lid and cook for 15 more minutes on low. Check the rice, and if it needs more cooking, add 5 more minutes. Keep warm.
    • For sauce:
  • In a small sauce pot whisk together all ingredients except the honey and lime juice.
  • Bring to the boil while constantly whisking to prevent the cornflour from making your sauce lumpy. Add the lime juice and pepper to taste.
  • If you need a little bit more sweetness, add the tablespoon of honey or brown sugar if you don’t have honey. Keep warm.
    • Cooking salmon on the barbecue:
  • Bring a large pot of water to the boil, enough to fit all the asian greens. Add the salt. Meanwhile preheat your bbq to 200C with the flat plate on. If you don't have a barbecue, use the oven method.
  • Pat the skin of the salmon dry and drizzle with oil and season with a pinch of salt. Place salmon skin side touching the flat plate. Close the bbq hood and wait until the temp goes back to 200C, then turn down to 150C. Cook for 20 minutes, check that the salmon is just done. Carefully transfer to a tray and cover with foil to keep warm.
    • Cooking salmon in the oven:
  • Bring a large pot of water to the boil, enough to fit all the asian greens. Add the salt. Meanwhile preheat your oven to 150C.
  • Heat oil in a pan big enough to fit the salmon. Pat the skin of the salmon dry and season with a pinch of salt. When the oil is smoking hot, place the salmon skin side down and cook until the skin is crispy, about 5 minutes on med-high flame.
  • Transfer to the oven and cook for 15 minutes or until the salmon is cooked to your liking. Take out and cover with foil to keep warm.
    • Blanch Asian greens:
  • While the salmon is cooking, trim the Asian greens and rinse. When the water boils, blanch the greens for 1 minute then drain.
    • To serve:
  • Toss Asian greens in 3 tbsp of sauce. Place on serving platter covering the surface area. Place salmon on top of greens then glaze with sauce. Sprinkle sesame seeds on top of salmon and fried shallots on the greens.
  • Serve with rice topped with picked coriander and extra sauce.