BBQ teriyaki Salmon and coconut rice

View Fresh Fish Portions
  • Serves: 2
  • Prep: 30 minutes
  • Cook: 26 minutes
  • Difficulty: Easy


2 salmon fillets or VAR 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.

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