Salmon teriyaki on basmati and wild rice
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Serves:     people
Notes from Anna

A simple, speedy and healthy dinner rich in protein and essential Omega 3 fats from the salmon.  Serve with plenty of green leafy vegetables for a delicious, balanced meal.  If you can't find basmati and wild rice use wholegrain basmati instead.   Any leftover salmon and rice is delicious eaten cold for lunch the following day.

Make this simple recipe even healthier by mixing up your own teriyaki-style sauce. Just mix 2 tablespoons of soy sauce and 2 tablespoons of sherry, or rice wine (mirin), with 2cm grated ginger.




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  1. Rinse the salmon fillets and pat dry with kitchen paper.
  2. Mix the teriyaki sauce with the olive oil and drizzle over the fish. Set aside.
  3. Rinse the rice in a colander under running water and cook according to packet instructions.
  5. Put the salmon on a baking tray lined with kitchen foil and drizzle with the marinade.
  6. Grill the fish for 8-10 minutes.
  7. Serve the salmon on a bed of rice.

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