Cooking the salmon in the oven rather than pan-frying not only reduces the calories but also means less grease and mess in the kitchen, so less cleaning afterwards.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
20 mins
Total Time:
45 mins
Cal/Serv:
623
Ingredients
1 Tbsp. vegetable oil, plus extra to grease
4 skin-on salmon, fillets, about 500g total
2 Tbsp. teriyaki sauce
200 g mixed brown and wild rice
4 spring onions, trimmed
1 red onion, sliced
100 g portabellini mushrooms, quartered
100 g mangetout, halved lengthways
2 Tbsp. light soy sauce
1 Tbsp. cooking sake
1 Tbsp. mirin
1 Tbsp. sesame seeds
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. Line a baking tray with foil and brush with a little oil. Put salmon fillets skin side-down on the foil and brush on 1tbsp teriyaki sauce. Cook in oven for 15min.
Step 2Meanwhile, cook the rice according to pack instructions. Cut the spring onion whites into 3cm pieces and finely shred the green tops; keep separate.
Step 3Heat oil in a large frying pan or wok over medium-high heat. Add red onion, greens, peppers and mushrooms and cook, stirring occasionally, until tender, about 6-8min. Add spring onion pieces and mangetout, and fry for another 2min. Stir in soy sauce, sake and mirin and cook for 1min. Sprinkle over sesame seeds.
Step 4Remove salmon fillets from oven and brush with remaining 1tbsp teriyaki sauce. Serve with the rice and stir-fried vegetables, and garnish with the green spring onion tops.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
