Teriyaki Salmon with Rice and Broccoli

1. 1 Salmon filletpack 400 g ≈ $10.50 170 g
2. 2 Teriyaki sauce 30 ml
3. 3 Basmati ricepack 500 g ≈ $3.50 65 g
4. 4 Broccoli (frozen)pack 400 g ≈ $1.80 120 g
5. 5 Sesame seeds 4 g
6. 6 Sunflower oil 6 ml
7. 7 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 130 ml water and salt, and cook covered for 15 minutes until tender.

2. Boil the broccoli⁴ in boiling water for 4–5 minutes, until the florets are tender but still hold their shape, then drain in a colander.

3. Cut the salmon¹ into large pieces and pat dry.

4. Heat the oil in a skillet and sear the salmon¹ for 2–3 minutes on one side until golden brown.

5. Flip, pour in the teriyaki sauce, and cook for another 3–4 minutes, spooning the sauce over the fish, until it is opaque inside and flakes easily with a fork.

6. Serve the salmon¹ with the rice and broccoli⁴, and sprinkle with sesame seeds.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.