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Home > Recipes > Teriyaki Salmon with Shiitake Mushroom and Pepper Basmati Rice
Teriyaki Salmon with Shiitake Mushroom and Pepper Basmati Rice

Teriyaki Salmon with Shiitake Mushroom and Pepper Basmati Rice

  • Easy
  • Serves 10

Method

Ingredients

Ingredients

Salmon & Marinade

  • 10 x 160g salmon fillets
  • ¼pt soy sauce
  • ¼pt dry sherry
  • 200g fresh ginger, chopped
  • 2 red chillies, chopped
  • 1 tbsp honey
  • A little oil , for shallow frying

Shiitake Mushroom Basmati Rice

  • 75g per portion, Tilda Easy Cook Basmati Rice, cook as per pack instruction
  • 10 spring onions, finely chopped
  • 1 yellow peppers, peeled and finely chopped
  • 1 red pepper, peeled and finely chopped
  • 1 green pepper, peeled and finely chopped
  • 200g mushrooms, shiitake, sliced
  • 2 garlic cloves, chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil

Method

  1. Marinade the salmon fillets for maximum 2 hours then remove and pat dry.

  2. Heat the oil in a pan, remove the salmon from the marinade and fry for 2 minutes on both sides or until browned but just cooked.

  3. Sauté the vegetables, seasoning with soy sauce and sesame oil.

  4. Mix into the warm rice and serve.

  5. Serve with steamed bok choy.