Home Recipes Teriyaki Salmon with Shiitake Mushroom and Pepper Basmati Rice

Teriyaki Salmon with Shitake Mushroom and Pepper Basmati Rice

  • Easy
  • Serves 10



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

  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.

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