Description
A delicious teriyaki salmon served over creamy coconut jasmine rice, garnished with green onions and sesame seeds.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1/4 cup teriyaki sauce
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 2 green onions, sliced
- 2 tbsp sesame seeds
Instructions
- Rinse jasmine rice under cold water until clear.
- In a medium saucepan, combine rice, coconut milk, and water. Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed. Fluff with a fork.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place salmon fillets skin-side down.
- Drizzle teriyaki sauce generously on top.
- Bake for 12-15 minutes until salmon flakes easily with a fork.
- Assemble bowls by adding coconut rice as the base, topping with salmon, and garnishing with sliced green onions and sesame seeds.
Notes
- This dish is quick to prepare and is perfect for a weeknight meal.
- Adjust the teriyaki sauce to your preferred level of sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg