with cucumber salad / rice
While we updated it quite a bit, this meal takes inspiration from one of the very first meals that we ever featured in our meal plan service.
- Salmon - 1 lb
- Teriyaki sauce (ingredients listed separately) - 1/3 cup + 1/3 cup
- Limes - 1 , wedges
- Cucumbers - 1 lb , sliced
- Green onions - 2 stalks , chopped, green and white parts combined
- Soy sauce, low-sodium - 1 Tbsp
- Vinegar, rice - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Sesame seeds, any color - 2 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Salt - 1/4 tsp
- Water - 3 1/2 cups
- Rice, uncooked Basmati - 2 cups
- Garlic - 2 cloves , chopped
- Soy sauce, low-sodium - 1/4 cup
- Water - 1/4 cup + 1 Tbsp
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 tsp
- Cornstarch - 1 tsp
Rice - (This makes enough for 2 nights.) Fill a saucepan with water (portion for rice) and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low, and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
Make sauce - Chop garlic. Combine garlic, soy sauce (portion for sauce), first portion of water (for sauce), brown sugar, and vinegar (portion for sauce). Leave out the cornstarch for now. (Can be done up to 5 days ahead)
Fish - Rinse and pat dry. Pour the first portion of teriyaki sauce into a baking dish. Add fish with the skin side facing up. Cover and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Cucumbers / Green onions - Prep as directed.
Make salad - Whisk together soy sauce and vinegar (portions for salad), oil, sesame seeds, red pepper flakes, and salt. Add in cucumbers and green onions and stir gently to combine.
Limes - Slice into wedges.
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Turn on the oven’s broiler and place a rack so that it is 6” / 15 cm away from the heat source.
Turn the salmon so that the non-skin side is facing up in the marinating dish. Broil fish until opaque and flaky, 8 to 15 minutes, depending on thickness.
While the salmon is cooking, pour the second portion of teriyaki sauce into a small saucepan. Bring to a simmer over medium heat. Whisk cornstarch with the second portion of water (for the sauce). Slowly pour in the cornstarch slurry while whisking. Stir until the mixture thickens, ~2 minutes.
If the rice was made ahead, reheat in the microwave. (Reserve half for Wednesday.)
When the fish is done cooking, brush it with teriyaki sauce. Serve salmon over rice with cucumber salad, lime wedges, and remaining sauce on the side.