Tender salmon with a glossy layer of teriyaki, steaming rice, and crisp cucumber: this dish smells inviting and tastes like a sunny evening at the table. The sauce is both slightly sweet and savory, and the cucumber adds just enough freshness to keep the whole dish in balance. In just twenty minutes, you’ll have a plate full of color, aroma, and simplicity right in front of you.
Since you make the teriyaki sauce yourself, you decide exactly what goes into it. You don’t use cream or butter, so it’s naturally cow’s milk-free. This is handy if you prefer to cook without regular milk or want to have a lactose-free day. Just check the labels on the soy sauce and honey to make sure everything fits with your dietary preferences.
Preparation
Step 1: Cook the rice
Bring a pot of plenty of water to a boil and cook the rice according to the instructions on the package. Drain and let it sit for a moment with the lid on so the grains become nice and dry and fluffy.
Step 2: Make the teriyaki sauce
In a small bowl, mix the soy sauce with honey and a squeeze of lime juice. Stir until the honey is completely dissolved. Taste it: if you want it a little fresher, add a little more lime.
Step 3: Cook the salmon
Heat the oil in a skillet over medium heat. Place the salmon skin-side down and cook until the bottom is golden brown. Flip it over, pour the sauce over it, and let it caramelize briefly until the salmon glistens and the sauce thickens slightly. Don’t cook it too long, or the honey will turn bitter.
Step 4: Cut the cucumber
Slice the cucumber into thin slices or half-moons. You can sprinkle them with a little lime juice and a pinch of salt for extra freshness.
Step 5: Serve
Spoon the rice into bowls, divide the salmon among them, and pour some sauce over it. Add the cucumber and serve immediately. Delicious with an extra lime wedge on the side.
Nutritional values per person
- 🥦 Vegetables: 60 g
- 🍚 Carbohydrates: 50 g
- 🍗 Protein: 24 g
- 🥑 Grease: 13 g
- 🌾 Fiber: 3 g
- 🧂 Salt: 1.2 g
- 🔥 Energy: 560 calories
Tips & label
Try replacing the honey with maple syrup for a milder sweetness.
Serve with extra lime wedges and, if desired, some sesame seeds for crunch.
When using ready-made marinades or soy sauce, make sure they do not contain any milk ingredients.
Store leftover salmon and rice separately in the refrigerator and gently reheat them in the microwave or a pan.
Use a nonstick pan so the honey doesn't stick and the salmon stays nice and intact.
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