9/13/2010

Teriyaki salmon baked rice

I cooked this rather unthinkable dish: teriyaki salmon baked rice.

I bought the usual-sized slab of salmon (costs me about $8-9 at the wet market) the other day and being lazy to whip up a typical Chinese rice-with-dishes-meal on Saturday, I decided to be adventurous and try a 1-dish meal with it.

Well, it turned out ok and hubby gave the green light to cook this again next time. :P

Not marvellous. But it's still quite nice.

What I like about it? It's easy to prepare! :) So if you catch yourself feeling lazy, and not too particular about the food, you can always try this! lol.


Teriyaki salmon baked rice



Ingredients:

  • 1 slab of salmon, about 400g (slice thinly and remove skin)
  • 2-3 handfuls of frozen mixed veggies
  • 1 cup rice grains (the cup comes with the rice cooker - not the usual 'cup' per se)



Teriyaki sauce:

  • 2T cooking sake
  • 1.5T light soy sauce
  • 2T sugar
  • 4T mirin



Method:

  1. Marinate sliced salmon in the teriyaki sauce. 
  2. Cook rice as per normal.
  3. Once rice is cooked, add the mixed veggies into the rice cooker and mix evenly.
  4. Dish out the rice into a baking dish.
  5. Place salmon slices on top of the rice and drizzle the remaining teriyaki sauce evenly over the dish (see pic below)
  6. Bake in a preheated oven at 180degC for 10min (the salmon was just cooked and still tender! The rice was still moist, but not soggy and tasted of the teriyaki sauce - phew!)
  7. Remove from oven and serve.





That's what I call a quick meal! :)


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