Teriyaki salmon
Salmon glazed with teriyaki sauce, with rice and broccoli.
- 25 minto make
- 2portions
- Easyto cook
- Pescatariandiet
Ingredients
For 2 portions
- 2 medium fillets salmon (raw, fillet)
- 3 Tbsp teriyaki sauce
- 150 g rice (dry)
- 200 g broccoli
- 1 Tsp sesame seeds
- 1 Tsp sunflower oil
Method
- Cook the rice and steam the broccoli.
- Fry the salmon in the oil for 3–4 minutes on each side.
- Add the teriyaki sauce and let it bubble until sticky.
- Serve with the rice and broccoli, sprinkled with sesame seeds.
Nutrition
| A portion (350 g) | 100 g | |
|---|---|---|
| Energy | 669 kcal | 191 kcal |
| Protein | 40.3 g | 11.5 g |
| Carbohydrate | 70 g | 20 g |
| of which sugars | 4.9 g | 1.4 g |
| Fat | 24.2 g | 6.9 g |
| of which saturates | 5.3 g | 1.5 g |
| Fibre | 3.9 g | 1.1 g |
| Salt | 2.3 g | 0.7 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 1.19 kg | 3.4 kg |
| Nutrient pollution (N eq) | 16.25 g | 46.4 g |
| Land use for a year | 0.67 m² | 1.91 m² |
| Water use | 6,238 l | 17,816 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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