Teriyaki Salmon with Edamame Rice
This Japanese-inspired dinner pairs glossy teriyaki-glazed salmon with protein-loaded edamame rice for a meal that looks impressive but comes together in just 30 minutes. It is a complete protein powerhouse delivering over 44 grams per serving with incredible umami flavor.
Teriyaki-glazed salmon served over fluffy rice loaded with shelled edamame for a protein-rich Asian-inspired dinner.
Nutrition per serving
Ingredients
Protein
Base
Sauce
Instructions
Cook the Rice
Rinse jasmine rice until the water runs clear. Cook according to package directions using a 1 to 1.5 ratio of rice to water. When the rice is almost done add the frozen edamame directly on top, cover, and let the steam cook the edamame through. Fluff with a fork and mix together.
Make the Teriyaki Glaze
In a small bowl whisk together the low-sodium soy sauce, honey, and sesame oil until the honey is fully dissolved. Taste and adjust the sweetness or saltiness to your preference. Set aside half the glaze for serving.
Cook the Salmon
Heat a non-stick skillet over medium-high heat. Place salmon fillets in the pan and cook for 3 minutes on the first side. Flip, pour half the teriyaki glaze over the fillets, and continue cooking for another 3 to 4 minutes. The glaze will thicken and caramelize around the salmon.
Plate and Serve
Divide the edamame rice between two bowls or plates. Place a glazed salmon fillet on top of each portion. Drizzle the reserved teriyaki glaze over everything and garnish with sesame seeds or sliced green onions if desired. Serve immediately while hot.
Substitutions
Common mistakes
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