Ginger Teriyaki Salmon with Jasmine Rice and Soybeans

This recipe is what Sandra Lee likes to call, “Semi-homemade”. I’m not the biggest fan of “Semi-homemade” meals, but I can appreciate them on days when there are many other things going on.
For this recipe, my husband and I, used salmon steaks, but you can use any other cut of the fish.

Preparation time: 1 hour 30 minutes (for marinating purposes)
Cooking time: 30 minutes
Makes 4 servings


4 Salmon Steaks marinated in teriyaki sauce (see below)
2 cups Jasmine rice
2 cups of frozen soybeans
1 1/2 cups of Marukin Teriyaki Sauce or any other brand (See below for a link to purchase)
2 1/2 tablespoons of fresh grated ginger
3 cloves of garlic

Marinate fish for 90 minutes with 3/4 cup of teriyaki sauce, 2 cloves of garlic, and 1 tablespoon of fresh ginger.
Cook rice on stove or place in rice cooker to save time. Use 3 1/2 cups of water for 2 cups of rice.
Frozen Soybeans:
While the rice is cooking,bring about 4 cups of water to a boil in a separate pot, and cook soybeans according to package. Set aside after they are tender.
Teriyaki Glaze:
In a saucepan, bring 3/4 cup of teriyaki sauce, 1 1/2 tablespoons of ginger, and garlic to a boil while stirring occasionally, and then reduce heat to low. While stirring frequently, simmer for about 5 more minutes to infuse the flavors of the garlic and ginger into the sauce. Place a bowl under a strainer and pour sauce through the strainer to remove garlic and ginger pieces. (Using the strainer is an optional step)
Grilling and Serving:
Place salmon on grill and cook for about 3 minutes on each side or until cooked through. Be careful of fish bones toward the center of the steak near the bone. If you have bone tweezers, remove bones before serving.
When serving, place salmon steak over rice and drizzle the teriyaki glaze over the salmon and rice. Serve with soybeans on the side.

Teriyaki sauce:


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