MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Diced Teriyaki Salmon, Basmati Rice and Green Vegetables (traditional method & Thermomix)
Description
Here is a meal that can be prepared without stress, even on a weekday evening:
Salmon cubes quickly marinated in teriyaki sauce, a small homemade ginger and soy sauce that reduces gently, fragrant basmati rice and green vegetables that are still crunchy.
A simple, balanced dish that is very pleasant to eat.
Also suitable for people following a gluten-free diet (use Tamari sauce) and lactose-free diet.
STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.
My Premium area features more elaborate recipes, ideal for elegant meals among adults. A different atmosphere, a different style... but still easy to prepare.
Ingredients
Instructions
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Preparation Traditional method
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1. Marinate the salmon
- Place 4 diced salmon fillets in a bag or bowl.
- Add 5 tablespoons of teriyaki sauce, mix well and leave to marinate for 30 minutes in the refrigerator.
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2. Cook the rice
- Rinse 300 g of basmati rice, then cook it using your usual method (absorption or boiling salted water).
- Keep warm.
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3. Cook the vegetables
- Bring a large saucepan of salted water (½ teaspoon of salt) to the boil.
- Cook 250 g of green beans for 4–5 minutes.
- Add 200 g of snow peas and cook for another 2 minutes.
- Drain and quickly refresh under cold water.
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4. Prepare the sauce
- Grate 2 cm of ginger and crush 2 cloves of garlic.
- In a small saucepan, combine:
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3 tablespoons soy sauce + 3 tablespoons honey + 3 tablespoons neutral oil
- Add garlic and ginger.
- Leave to reduce for 3–5 minutes, until slightly syrupy.
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5. Fry the salmon
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Heat a little oil in a frying pan.
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Add the marinated salmon cubes and sear them. 3 to 4 minutes, turning them regularly, until they are cooked through but still tender.
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Add the marinated salmon cubes and sear them. 3 to 4 minutes, turning them regularly, until they are cooked through but still tender.
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Immediately coat with a little sauce to make them shiny.
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6. Serve
- Rice → vegetables → salmon → drizzle with hot sauce → sprinkle with spring onions and sesame seeds.
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Preparation Thermomix method
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1. Marinate the salmon
- Place the cubes from 4 salmon fillets in a bag or bowl.
- Add 5 tablespoons of teriyaki sauce, mix well and leave to marinate for 30 minutes in the refrigerator.
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2. Cook the rice and vegetables.
- Place 1000 g of water, ½ teaspoon of salt and 20 g of olive oil in the bowl.
- Insert the cooking basket and pour in 300 g of rinsed basmati rice.
- Lightly oil the Varoma or line it with baking paper.
- Add 250 g of green beans and 200 g of snow peas, without adding salt.
- Cook for 20 minutes | Varoma | speed 4.
- Remove the cooking basket and keep the rice warm.
- Set the vegetables aside.
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3. Prepare the sauce
- Place 2 cm of ginger and 2 cloves of garlic in the bowl: 5 seconds | speed 7.
- Scrape the sides.
- Add 3 tablespoons of soy sauce, 3 tablespoons of honey, 3 tablespoons of water, 1 tablespoon of neutral oil and, if desired, ½ teaspoon of sesame oil.
- Cook for 5 minutes | Varoma | speed 2, without the measuring cup, to thicken the sauce.
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4. Sear the salmon
- While the sauce is reducing:
- Heat a little oil in a frying pan.
- Add the marinated salmon cubes and brown them for 1 to 2 minutes, just until they take on a nice colour.
- The salmon should remain tender in the centre.
- Immediately coat the salmon with a little sauce to make it shiny.
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5. Serve
- Arrange the basmati rice on a plate, add the green vegetables, place the salmon cubes on top and drizzle generously with warm sauce.
- Sprinkle with spring onions and sesame seeds.
