Teriyaki Salmon with Rice
Teriyaki Salmon with Rice: a batch cooking recipe, 2 servings of 547 kcal and 32 g protein each. Keeps 3 days in the fridge and freezes well.
- 2 servings
- 20 min prep
- 40 min total
- 3 days in the fridge
- Freezes well
- Lunch · Dinner
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 547 kcal | 32 g | 68 g | 14 g | 0.9 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 2 servings
- 2 Salmon
- 170 g rice
- 60 ml teriyaki
Contains: fish, gluten, soy. Free from: dairy (lactose), eggs, shellfish, peanuts, tree nuts. Always check the labels of the products you buy.
Method
- Cook the 170 g of rice according to the package directions.
- Divide the salmon into 2 portions of about 180 g.
- Heat a nonstick skillet over medium-high heat.
- Place the salmon in the skillet and cook about 3–4 minutes per side, depending on thickness.
- When it's almost cooked, lower the heat slightly and add the 50–60 ml of teriyaki sauce.
- Cook 1–2 minutes more, basting the salmon with the sauce until it's slightly thick and glossy.
- Divide the rice between the two plates and serve with the salmon and the sauce.
Recipe based on bourmet.pt.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
- Salmon Poke shares Salmon (bake), White / basmati rice (boil)
- Braised Pork Cheeks shares White / basmati rice (boil)
- Chicken Curry with Mango and Coconut Milk shares White / basmati rice (boil)
- Lemon Herb Roast Chicken with Rice shares White / basmati rice (boil)
- Honey Mustard Chicken with Rice shares White / basmati rice (boil)
- Chicken Parmesan shares White / basmati rice (boil)