Our recipes classified as Dairy Free are based on products that do not contain any dairy containing ingredients at the time of publishing, However, product ingredients can change so always double check labels.
Japanese food is becoming so popular, with Teriyaki a family favourite because of its sweet and slightly tangy flavour. This recipe is super simple, making it perfect midweek. We always serve ours with lots of rice to help soak up all that sweet and sticky sauce!
4 x thick salmon fillets (about 150g each), skin on, pin bones removed
3 cups cooked jasmine rice
1 Tbsp Gregg's Sesame Seeds, toasted*
2 spring onions, thinly sliced
Preheat oven to 200°C (fan assisted). Mix together Wattie’s WOK Creations Teriyaki Stir-Fry Sauce, orange juice and ginger.
Place each of the salmon fillets on a separate sheet of foil and place on a baking tray.
Spoon a quarter of the sauce over each of the salmon fillets. Fold the sides of the foil over to enclose the salmon fillet and sauce.
Bake for 10–12 minutes or until the salmon is cooked.
To serve lift the salmon carefully off the foil onto a bed of cooked rice. Pour over the sauce and garnish with toasted Gregg's Sesame Seeds and sliced spring onions. Serve with a green vegetable such as bok choy, asparagus or broccoli, or a green salad.
*To toast seeds: Place seeds in a small frying pan and toast over a medium heat for 2–3 minutes until lightly browned, shaking the pan regularly.
To cook rice, rinse 1 ½ cups of jasmine rice in running cold water through a sieve. Put rice into a saucepan, add 3 cups of cold water and a little salt. Cover and bring to the boil. Stir. Reduce heat and simmer for 12 minutes. Remove from the heat and allow to stand covered for a further 10 minutes to allow the rice to steam and finish cooking. Fluff with a fork and serve.