Ginger Teriyaki Salmon

Ginger Teriyaki Salmon

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4
Servings

5m
Prep Time

10m
Cook Time

15m
Ready In

Recipe: #29370

April 17, 2018

Categories: Dinner, Lunch, Main Dish, Fish, Salmon, Rice, White Rice, Vegetables, Quick Meals, Entertaining, Valentine's Day, Weeknight Meals, Boil, Microwave, Steam, Stove Top more

recipe by:
ImPat

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recipe by:
ImPat

"From our week day newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings

Metric US

Ingredients

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4 (720 grams) skin on salmon fillets (pieces, skin on, 180 grams each)
2 tablespoons finely chopped ginger root
1/2 cup teriyaki stir-fry sauce

2 bunch broccolini
160 grams dry long -grain rice (white, 1 cup)

Nutritional

Serving Size: 1 (258.5 g)
Calories 411.4
Total Fat - 13.4 g
Saturated Fat - 2.2 g
Cholesterol - 98.9 mg
Sodium - 1625.3 mg
Total Carbohydrate - 26.3 g
Dietary Fiber - 3.6 g
Sugars - 7.9 g
Protein - 43.9 g
Calcium - 78 mg
Iron - 3.7 mg
Vitamin C - 0.1 mg
Thiamin - 0.5 mg

Step 1

Coat salmon in 2 tablespoons ginger and then cook salmon, flesh side down first in an oiled frying pan over a medium-high heat for about 3 to 4 minutes on each side, or until cooked to your liking.

Step 2

Pour 1/2 cup teriyaki sauce over the salmon and cook for 1 minutes.

Step 3

Boil, steam or microwave broccolini until tender.

Step 4

Cook 1 cup rice according to packet directions.

Step 5

Serve salmon with broccolini and rice and pour over marinade from pan.

Tips & Variations

No special items needed.

Tags : Dinner Lunch Main Dish

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