Teriyaki Salmon with Coconut Rice
Chef Owen May and Dr. Michelle May
We invited another equally busy couple for dinner. Rather than saving time by going out to eat, we divvied up the menu, shopped for the ingredients, then prepared the entire meal together. Not only was it easy and time-saving, but we had a blast sharing recipes, cooking together, and enjoying a leisurely evening. That being said, this teriyaki glaze is soooo good that we make it even when we aren’t having company over!
Buy a piece of fresh ginger root, peel it, store it in the freezer, and slice off or grate whatever you need when cooking. For this recipe, a microplane works well for grating both the ginger and garlic.
You already know that salmon is rich in omega-3 fatty acids. The combination of salmon with the sweet, spicy, sour teriyaki sauce over coconut rice is one of the tastiest ways to enjoy it! Look for brown jasmine rice for a little more nutrients and fiber. Serve with a large salad or green vegetable and your meal is complete! (Also pictured: Teriyaki Salmon over Quinoa – a delicious, nutritious option!)
Salmon with Teriyaki Sauce
1/2 cup soy sauce (low sodium if desired)
1/4 cup water
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced ginger
1 1/2 teaspoons minced garlic
4 salmon fillets (4 to 6 ounces each of similar thickness so they’ll cook evenly)
1 cup brown jasmine rice
1 5.6 ounce can of coconut milk
Enough water to make 2 cups
4 thin slices of lemon
- Preheat oven to 375 degrees.
- Combine the coconut milk with enough water to make 2 cups. Add to rice in an oven safe dish.
- Float the lemon slices on the liquid and rice mixture. Cover tightly with foil.
- Bake 45-60 minutes, until liquid is adsorbed and the rice is cooked.
- While rice is cooking, combine the first seven ingredients for the teriyaki sauce in a saucepan over medium heat. Heat until the sugar has dissolved.
- Place the salmon fillets skin side down on a baking sheet.
- Pour about 1/3 of the teriyaki sauce over the salmon.
- When rice is done remove from the oven and set aside.
- Place the salmon in the oven and bake for 10-15 minutes depending on the thickness. The salmon should be medium rare (reddish-pink in the center) so it remains moist.
- While the salmon is cooking, reheat the teriyaki and add 1 teaspoon of cornstarch mixed with 1 tablespoon of water. Stir until it thickens.
- Put rice on a plate and top with a slice of salmon. Drizzle with thickened teriyaki sauce. (Also great with quinoa pilaf, pictured.)
Your journey is unique so we provide options to explore mindful eating in a way that meets your needs.