Recipe #50: Roasted Salmon Teriyaki + Sticky Rice

This is a really really really delicious meal that I may or may not be making every week for the rest of 2022. Like I really did outdo myself.

Meet, my favourite meal I’ve made in quite awhile: roasted salmon teriyaki and veggies with sticky rice… Oh how a little bit of prep makes all the difference. This one is worth taking an extra second to create. Trust me.

Here’s what you’ll need:

• 1 lb wild caught sockeye salmon
• 1/2 red onion, chopped
• 1 cup carrot, sliced
• 1/2 cup broccoli
• 1/4 cup red cabbage, chopped
• 3 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tbsp honey
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 cup of short grain white rice
• 2 tsp white rice vinegar
• sprinkle of crushed red pepper
• cilantro and green onion for garnishing

Here’s how to make it:

1. Remove the skin on your salmon (or have a fishmonger do this for you!)  and cube the salmon in 1 inch pieces.
2. In a small bowl, add the salmon, 2 tbsp of coconut aminos, 1 tsp sesame oil, 2 tbsp honey, the minced garlic and ginger. Make sure the salmon is evenly coated, then cover tightly in plastic wrap and allow to marinate for a minimum of 2 hours, but up to 12 hours.
3. Evenly space out the salmon on a baking sheet (lined with parchment) and roast for 15 minutes at 400 degrees.
4. While the salmon is in the oven, start on your rice. First, you want to soak the rice for 3-4 hours, and then rinse until the water runs clear. If you don’t have time to soak, then rinse several times through (at least 5!) you can simply place the rice in a fine mesh strainer over the sink and have the faucet spray the rice continuously, or you can place the rice in a bowl, allow the bowl to fill up with water and then toss the bowl of rice and water into a strainer and repeat. I don’t know if that even makes sense when you can just let the water run over it, but you know, options.
5. Bring 2 cups of water to a boil, then add in the rice and bring to a simmer. Keep the lid on (this is important!) However once the rice is halfway done, add in the rice vinegar, give a quick stir, then replace the lid. As soon as the rice is tender, remove from heat and keep the lid on.
6. For the veggies: grab a stir fry pan, 1 tsp of sesame oil, and set on medium heat. Allow the pan to get a little hot. Then add the cabbage, broccoli, carrot and onion. Stir occasionally and cook for about 10 minutes or until all veggies are tender. Then add in the coconut aminos, and cook for another minute or so. Remove from heat.
7. Add the salmon to the veggies and get ready to chow down!
8. Time to plate: place the rice at the bottom of a shallow bowl, and then carefully place the salmon and veggies on top. You don’t want the salmon to break apart when you’re plating it! Top with cilantro and sliced green onion, and dig in!

If you would rather me just make this for you then you follow this kinda long recipe, let’s chat! Please email me at monique.karabach@gmail.com – I’d love to talk meal prep!

P.S. looking for more recipes? Click here to see the full list!