BBQ teriyaki salmon and coconut rice

  • Serves: 2
  • Time: 30 minutes
  • Difficulty: Easy


2 salmon fillets (200g each)

200g basmati rice 

200ml coconut milk

150ml water 

10g fish sauce

for the teriyaki sauce

20g fresh ginger, peeled

2 cloves garlic

50ml soy sauce

50ml honey

olive oil

1 tbsp white sesame seeds

1. To make the teriyaki sauce, add all the ingredients to a food processor and blend until smooth.

2. Marinate the salmon in the teriyaki sauce for at least 30 mins.

3. To cook the rice, add to a pan with the water, coconut milk, and fish sauce.

4. Bring to the boil, then turn down to a low heat and keep covered. Leave for 20 minutes to cook.

5. BBQ the salmon, turning regularly, 4-6 minutes, and serve with the rice.