With 50 published cookbooks, and an MBE in the Queen's Birthday Honours, Annabel is loved and trusted all over the world for raising healthy, happy eaters.
Rich in omega-3, this teriyaki salmon with steamed rice recipe by Annabel Karmel will have everyone asking for more.
Prep time: 25 mins
Cook time: 22 mins
Suitable for freezing
Suitable from one year
Ingredients
Steamed rice
- 2 tbsp sunflower oil
- 2 banana shallots, sliced
- 1 red pepper, diced
- 1 clove garlic, crushed
- 2 tsp Thai curry paste
- 600l vegetable stock
- 250g basmati rice
- 1 lemon grass stalk, bashed
- Juice ½ lime
Teriyaki sauce
- 3 tbsp soy
- 3 tbsp mirin
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 1 tbsp toasted sesame oil
- 2 tbsp light brown sugar
-
1 tsp grated ginger
- 4 salmon fillets
- 4 mini pak choi, halved
Method
-
Heat the oil in a large saucepan. Add the shallots and pepper and fry for 5 minutes. Add the garlic and fry for 1 minute.
-
Add the Thai curry paste and stock and bring up to the boil. Add the lemon grass and lime juice.
-
Wash the rice and spoon onto the solid steam tray. Pour over the hot stock. Turn the Miele Steam Combination Oven to Steam Cooking 100C and steam the rice in the oven for 12 minutes.
-
Mix the teriyaki sauce ingredients together in a bowl. Arrange the salmon fillets in a dish and pour over the teriyaki sauce. Leave to marinate for 20 minutes or longer.
-
Preheat the oven to Combi Mode Grill Level 3, 60% humidity.
-
Grease a small baking tray and place the marinated fillets on top. Season lightly and drizzle with oil. Brush the pak choi with oil and place them next to the salmon. Grill for 10 minutes until cooked through and golden brown.
-
Pour the remaining marinade into a small saucepan and bring up to the boil.
- To serve, spoon the rice onto a plate, top with the salmon fillets and pak choi and drizzle with teriyaki sauce.
About the Author
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