Teriyaki Salmon with Basmati Rice
About this recipe
Juicy salmon marinated in a flavorful teriyaki sauce and baked to a golden glaze, served over fluffy basmati rice. A well-balanced and elegant dish with the perfect blend of sweet and savory flavors.
Details
Nutrition Facts
| Nutrient | Amount |
|---|---|
| Calories | 3016kcal |
| Protein | 162g |
| Carbohydrates | 359g |
| of which sugars | 39g |
| Fat | 96g |
| Salt | 14g |
Ingredients
1/2 tsp
1.25 tbsp
50 ml
2 tsp
2 tsp
400 gr
800 ml
60 ml
600 gr
How to Prepare
Thaw the salmon and pat it dry. Mix 60 ml Maple Syrup, 50 ml Soy Sauce, 1 1/4 tbsp Olive oil extra virgin, 2 tsp Red pepper powder, 1/2 tsp Table salt, and 2 tsp Garlic powder. Marinate the fillets for at least 20–30 minutes.
Bake on a tray lined with baking paper in a preheated oven at 200°C for about 20 minutes, or until cooked through.
Wash 400 gr Basmati Rice. Cook it in water (ratio 1:2) for about 10–12 minutes over low heat without stirring. Remove from the heat and let it steam covered for another 5 minutes.
Divide the rice into bowls. Place the baked salmon on top.