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🍽️ Teriyaki Salmon with Wok Vegetables and Jasmine Rice

617 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• garlic cloves 2 pcs.
• lemons 1 pcs.
• soy sauce 8 tbsp
• oil 6 tbsp
• pepper, yellow 1 pcs.
• carrots 4 pcs.
• spring onions 1 bunch
• broccoli 1 pcs.
• jasmine rice 300 g
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Rinse the thawed salmon under running water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Preheat the oven to 240 degrees Celsius with top and bottom heat.
4. 4. Peel the garlic and chop it finely.
5. 5. Wash the lemon and grate about one teaspoon of zest.
6. 6. Cut the lemon in half and squeeze out the juice.
7. 7. Mix garlic, lemon zest, lemon juice, soy sauce, and three tablespoons of oil in a bowl.
8. 8. Place the salmon fillets into the marinade.
9. 9. Let the fillets marinate briefly.
10. 10. Wash the bell pepper and remove seeds and core.
11. 11. Peel the carrot and wash it.
12. 12. Trim the ends of the carrot.
13. 13. Cut the bell pepper and carrot into thin strips.
14. 14. Wash the spring onions and dry them.
15. 15. Remove the roots of the spring onions.
16. 16. Slice the spring onions into thin rings.
17. 17. Wash the broccoli.
18. 18. Divide the broccoli into small florets.
19. 19. Bring 700 milliliters of salted water to a boil in a pot.
20. 20. Add the rice to the boiling water.
21. 21. Cook the covered rice for about 12 minutes.
22. 22. Stir the rice occasionally while cooking.
23. 23. Remove the salmon from the marinade.
24. 24. Keep the marinade for later use.
25. 25. Place the salmon on a baking sheet.
26. 26. Place the tray in the upper oven section under the grill.
27. 27. Cook the salmon for about 4 minutes until golden brown.
28. 28. Turn the salmon and cook for another 4 minutes.
29. 29. Heat three tablespoons of sesame oil in a pan or wok.
30. 30. Fry the carrot strips for about 2 minutes.
31. 31. Add the bell pepper strips.
32. 32. Fry the vegetables for another 3 minutes.
33. 33. Add the broccoli and spring onions.
34. 34. Cook the vegetables over medium heat for about 4 minutes.
35. 35. Deglaze the vegetables with the remaining marinade.
36. 36. Season the vegetables with salt and pepper.
37. 37. Remove the salmon from the oven.
38. 38. Fluff the rice with a fork.
39. 39. Season the rice with salt to taste.
40. 40. Plate the rice, vegetables, and salmon.
41. 41. Serve the dish immediately.

Nutrition per serving

• kcal: 617
• Protein: 36 g · Fett/Fat: 24 g · Carbs: 62 g