Teriyaki Glazed Salmon with Thai Jasmine Rice and Spicy Cucumber Salad
Juicy oven-baked salmon glazed with a sweet-spicy teriyaki sauce, served over fragrant jasmine rice with a zesty cucumber salad.
Equipment
Ingredients
Ingredients
salmon fillet (raw)
600 g
honey (liquid)
30 g
soy sauce (liquid)
45 ml
paprika (ground)
5 g
tomato paste (thick)
30 g
teriyaki sauce (liquid)
60 ml
soy sauce (liquid)
30 ml
garlic (peeled, minced)
3 pcs
paprika (ground)
3 g
jasmine rice (dry)
200 g
water (boiled)
400 ml
salt (crystalline)
5 g
ginger (peeled, minced)
10 g
honey (liquid)
15 g
soy sauce (liquid)
20 ml
lime (juice)
1 pcs
paprika (ground)
2 g
chili pepper (minced)
1 pcs
cucumber (fresh, sliced)
2 pcs
Instructions
Marinate the Salmon
Mix honey, soy sauce and paprika. Coat the salmon fillet in the marinade and let it rest for 5–10 minutes.
Bake the Salmon
Preheat oven to 220°C. Place the marinated fillet on a baking sheet and bake for 12–15 minutes.
Prepare Teriyaki Glaze
In a skillet combine tomato paste, teriyaki sauce, soy sauce, garlic and paprika. Bring to a boil and simmer until thickened, 3–4 minutes.
Cook Thai Jasmine Rice
Rinse rice until water runs clear. Add 400 ml water, season with salt and cook covered on medium heat for 15 minutes.
Make Salad Dressing
Combine grated ginger, honey, soy sauce, lime juice, paprika and minced chili in a bowl.
Assemble and Serve
Slice cucumbers thinly, drizzle with dressing and let marinate 5 minutes. Plate rice, glazed salmon and cucumber salad.
Storage
Store rice and salmon separately; consume salad the same day
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