Teriyaki Salmon
My Teriyaki salmon combines the delicate flavour of salmon with the sweet and savoury taste of teriyaki sauce. The salmon is steamed in the Varoma and coated in a delicious teriyaki sauce made from soy sauce, sugar, ginger, and garlic. It’s then topped with giner, chilli (optional) and green onions.
The result is a moist and tender salmon that is bursting with flavour. The dish is served with noodles or rice and steamed vegetables.
Dinner is done in about 15 mins!
Whether you’re a fan of salmon or not, teriyaki salmon is a must-try for anyone who loves delicious and healthy food, that’s ready in a jiffy.
SALMON AND WEIGHT MANAGEMENT!
Salmon is a great food to keep you on track with your weight goals. It’s packed with protein, which helps keep you feeling full for longer. Plus, those omega-3 fatty acids found in salmon can actually help boost your metabolism and keep fat from hanging around.
And the best part?
It’s low in calories, so you can chow down without guilt. Salmon is also a good source of healthy fats, which can help regulate your insulin levels and lower your risk of weight-related health problems. So, if you’re looking to keep things healthy and light, salmon is definitely a tasty option to add to your diet.
STEAMED ASIAN GREENS
Steaming is a quick and easy cooking method that results in tender and flavourful greens that are a great source of vitamins, minerals, and fibre.
Steamed Asian greens refer to a dish of leafy greens, such as bok choy, Chinese broccoli, or kale. I often mix it up and throw into the mix whatever veggies I have on hand.
Steaming is a healthy cooking method that helps retain the nutrients and natural flavours of the greens. If steaming these as a separate dish, I usually season these with simple ingredients such as garlic, ginger, soy sauce, and sesame oil, to enhance their flavour. They make a wonderful side to my Teriyaki Salmon.
TERIYAKI SAUCE
Teriyaki sauce is a yummy and flavorful sauce that’s often used in Japanese cooking. It’s made from a mix of soy sauce, sugar, rice wine (sake or mirin), ginger, and garlic. These ingredients are simmered until they turn into a thick, glossy sauce. It’s great as a marinade for meats and veggies, and it’s also used to add some extra oomph to grilled or baked dishes.
The sweetness of the sugar balances out the saltiness of the soy sauce, and the ginger gives it a little kick. It’s a popular sauce that’s used in lots of Asian dishes, like stir-fries, grilled meats, and noodle dishes.
I love the recipe for Teriyaki sauce on Cookidoo. It’s tasty, easy and quick to make. I usually cook it a bit longer to make it extra strong and sticky.
JULIENNE STYLE
Julienne style is just a fancy way of cutting food into thin, matchstick-sized pieces. You see it a lot with veggies like carrots, peppers, and zucchini, but you can also julienne cut meats like chicken or beef. The uniform size and shape makes food look pretty and cook evenly.
It’s a great way to add texture and some visual interest to dishes. You’ll often see julienne-cut ingredients in stir-fries, salads, and as a garnish for soups and stews. Basically, julienning is a quick and easy way to make your food look and cook better. This is the way to cut your ginger and spring onions for the salmon.
VAROMA STEAMING TRAY
The Thermomix Varoma steaming tray is a handy accessory for the Thermomix, one I highly recommend. It’s a special metal tray that sits on the Varoma tray and is used to cook or steam food without the food below being dripped on. It also captures water droplets and can create an amazing sauce. To order one in Australia please click on this link; If you don’t have an active consultant, I would be greatful if you select my name at checkout.
Teriyaki Salmon
Equipment
- TM5 or TM6
- 'Varoma Steaming Tray' or baking paper
Ingredients
- 500 grams tap hot water
- 2 pieces of salmon middle cut, skin off
- 80 grams Teriyaki Sauce Thermie made
- 3 cm piece of ginger finely sliced julienne style
- 2 spring onions thinly cut julienne style
- 1 red chilli seeds removed and thinly sliced
- selection of vegetables for two to steam, ie: bok choy, Chinese broccoli, carrot, baby corn
- Sesame seeds and coriander to garnish
Instructions
- Add tap hot water to Thermomix bowl. Place the Thermomix lid (no measuring cup) onto lid of Thermomix bowl
- Add prepared vegetables to Varoma dish, making sure to leave gaps so the air will circulate. Place in position on top of the Thermomix lid.
- Place salmon on Varoma Steaming Tray. Top with teriyaki sauce, spring onions, ginger and chilli. Place in position over the vegetables, cover with lid and and steam 12 mins/Varoma temp/speed 1.5
- Serve fish and vegetables by themselves or with rice/noodles for a filling dinner.
Notes
- If you don’t have a Varoma Steaming Tray, tear of a sheet of baking paper and scrunch up under a tap running with water. Flatten baking our and make a tray to fit the Varoma tray, makings sure not to cover the side vents.
- For a fuller flavour, marinate salmon for 30 mins in the teriyaki sauce before steaming.
- Instead of an Asian influence, swap with lemon, butter and herbs and cook western style vegetables.
- This recipe can be doubled; leave some room between the salmon pieces to aid steam circulation
- Remember hard vegetables like potatoes, will need longer to steam, so pop them on for ten minutes while you prepare your salmon and other vegies.
- Alter steaming time if you like your fish less cooked or more cooked.
- Swap out the salmon for another favourite fish or even chicken tenderloins.