Teriyaki Salmon with Brown Rice and Pickled Vegetables
Add some extra zing to your midweek with this light and healthy meal. Roasting pre-marinated salmon gives you maximum flavour, perfectly paired with brightness from the pickles you prepped over the weekend!
Ingredients
Cooking Instructions
step 1
Shave Carrot (1) and Lebanese Cucumbers (2) with a peeler and finely dice the Red Chili Peppers (2). De-seed the peppers if you are sensitive to spice.
step 2
In a bowl place carrots and cucumbers. Over the bowl pour the Rice Vinegar (1/3 cup), Apple Cider Vinegar (1/3 cup), Granulated Sugar (4 Tbsp), cut peppers, Olive Oil (2 Tbsp), Salt (1 tsp), and Ground Black Pepper (1 tsp) together. Toss to coat and then cover and allow to pickle overnight.
step 3
Combine the Soy Sauce (1 cup), Honey (2 Tbsp), Brown Sugar (2 Tbsp), Mirin (3/4 cup), and Sake (3/4 cup). Coat the Salmon Fillets (4) with the marinade and marinate overnight in the fridge.
step 4
Preheat the oven to 355 degrees F (180 degrees C).
step 5
Bake salmon for 12-15 minutes in the preheated oven.
step 6
Assemble cooked salmon on a plate with pickled vegetables and cooked Brown Rice (1 1/3 cups).