Quick Salmon in Teriyaki Sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 743, total fat 27 G., saturated fats 6 G., proteins 48 G., carbohydrates 74 G., fiber 2 G., cholesterol 94 mg, sodium 5624 mg, sugar 21 G.
Calories 743, total fat 27 G., saturated fats 6 G., proteins 48 G., carbohydrates 74 G., fiber 2 G., cholesterol 94 mg, sodium 5624 mg, sugar 21 G.
The beauty of fish is that it cooks in minutes, making it perfect for a quick, tasty, and healthy dinner after work. In this recipe, Ree Drummond suggests making quick salmon in teriyaki sauce. Simply pan-fry the fillet and finish cooking in the sauce, adding a squeeze of lime. When choosing a side dish, opt for store-bought rice, which simply needs to be reheated in the microwave, or reheat leftover cooked rice. Drizzle the sauce over everything, and you're ready to go. A delicious dinner in 20 minutes—a dream come true!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless salmon fillets, weighing 170 g each.
- 2 cups teriyaki sauce
- 1 tbsp. vegetable oil
- 2 limes
- 1 package (230 g) microwaveable jasmine rice
- 1/3 cup loosely packed fresh cilantro leaves
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Cooking the dish according to the recipe:
- Place the fish in a shallow dish and pour the teriyaki sauce over the fillet. Use tongs to turn the fillet over to coat it completely.
- Heat vegetable oil in a large skillet over medium-high heat. Add the fillets to the pan and cook for 5 minutes on one side, being careful not to burn them. Carefully flip them over and cook for another 2 minutes on the other side. Transfer the fish to a plate and set aside.
- Pour the remaining teriyaki sauce from the bowl into the hot skillet. Grate in the zest of half a lime and let the mixture simmer and thicken for a few minutes. It shouldn't be too thick or sticky. Once the sauce has thickened slightly, return the salmon to the skillet and spoon the sauce over it.
- Microwave the rice according to package directions. Place the rice on a serving platter.
- Carefully transfer the fish to a bed of rice. Pour the sauce from the pan over the rice and fish. Sprinkle the dish with cilantro leaves. Slice the remaining lime and arrange it along the edge of the serving dish.
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