Teriyaki Salmon with Rice and Edamame
29 min 1 serving 890 kcal · 51 g proteinLevel: Intermediate
The nutritionist's note
Starting skin-side down crisps the skin and shields the flesh from direct heat. Salmon provides 2.3 g of EPA-DHA omega-3s, which plant sources do not supply directly.
Ingredients
1 serving
- salmon fillet170 g
- cooked sushi rice220 g
- shelled edamame120 g
- soy sauce20 ml
- mirin15 ml
- maple syrup10 g
- sunflower oil10 g
Method
- 1
Mix the soy sauce, mirin and maple syrup for the marinade.
- 2
Leave the salmon in it for 10 minutes while the rice cooks and the edamame (120 g) blanch for 5 minutes in salted boiling water.
- 3
Sear the fillet skin-side down for 4 minutes in the sunflower oil (10 g), then 3 minutes on the other side.
- 4
Reduce the marinade for 2 minutes and spoon it over the fish.
Nutrition facts
per serving
| Energy | 890 kcal |
|---|---|
| Protein | 51 g |
| Carbohydrates | 92 g |
| Fat | 33 g |
| Fibre | 10 g |
| Iron | 4.4 mg |
| Vitamin B12 | 5.6 µg |
Potential allergens
- fish
- soy
- gluten
- legumes
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