Teriyaki Chicken or Salmon
This fabulous recipe has been contributed by Andrea of Forking Foodie. It’s cooked in twenty minutes, with only a few minutes of preparation. You choose whether you have chicken or salmon, and green beans or asparagus, and substitute as suggested to suit your diet. If you have time to marinate your chicken or salmon for half an hour first, that's great - but if not you could just steam it and toss it in the sauce at the end and it will still be tasty.
No: Gluten / Dairy / Egg / Tree Nuts
Preparation Time 5 minutes + marinating time
Cooking Time 20 minutes
Best served fresh
Note: If you would like some further direction as to the rice and vegetable options, Andrea has a fabulously detailed plan for this on her blog. This is a simplified version of her plan.
- salmon - 2 fillets, boneless, around 120g each
- rice - brown or white, approximately 75g per serve
- vegetables of choice - to steam and serve (chopped to fit in the top tray of the steaming attachment)
- mirin - 30g (check ingredients for gluten free, brands vary - if you don't want to use mirin, substitute 1 Tbsp honey, and 1 Tbsp water)
- soy sauce - 30g (*or tamari for GF)
- sugar - 2 tsp (golden caster - or you could substitute honey )
- oil - 1 tsp
- sesame seeds - 1 tsp
- Put the teriyaki marinade ingredients - the mirin (30g), soy (30g) and sugar (2 tsp) - in a non-metallic dish which will snugly contain the chicken / salmon (or you could use a sandwich bag), stir to dissolve the sugar a little and put the chicken / salmon into the marinade, ensuring it is evenly covered. Leave for half an hour, or up to two hours if you have time.
- Once you've finished marinating, put approx 75g of rice per person in the steamer basket (up to 400g) and fill the jug up with 1-1.5L of tap (1L for white and 1.5L for brown).
- Set 10-30 minutes / 110C* / Speed 3, measuring cap on (white rice 10 minutes, brown rice 30 minutes).
- Prepare your vegetables in the top tray of the internal steaming basket.
- Lightly oil the lower dish of the internal steaming basket.
- Remove the chicken or salmon from the marinade (reserving the marinade), and (sitting the steaming attachment on top of its lid to catch any drips) arrange the chicken or salmon in the base, leaving gaps for the steam to get through. Place the tray of vegetables on top, ready to go.
- When the rice has finished its first round of steaming, remove the measuring cap (wear oven gloves or similar to make sure you don't get burnt by any escaping steam), and place the steaming attachment in place.
- Program 10 minutes / 110C* / Speed 3.
- Add the reserved marinade to a frypan, and bring it to the boil, shaking occasionally and stirring until it has reduced a little to a glaze (don't worry if it turns a little lumpy at first, keep stirring - use a silicone-coated whisk if you have one). This won't take long, so be careful it doesn't burn around the edges of your pan, or it will taste bitter. If it reduces too quickly, you can always add more water. If you want more sauce, you can always add more soy and mirin in equal quantities. Once you're happy with it (have a quick taste, you only need a little sauce for each serving - if it's too salty, add more water and / or mirin), remove it from the heat.
- Once the steaming has finished, quickly toss your chicken (or gently put your salmon in, then turn it) in the reduced marinade in the pan then plate it up, pouring the remaining sauce over it, and topping with a sprinkling of the remaining toasted sesame seeds.
- Finally, serve up your rice with vegetables.