• BakedTeriyaki Salmon with Grilled Veggies and Quinoa Melody

Teriyaki Salmon with Grilled Vegetables and Coconut Black Rice

Usually I make my own Teriyaki sauce but sometime it’s nice to whip something up without making a large batch of sauce. Personally I like my sauce better but this sauce is almost as good.


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  • 1. De skin the salmon if the filet comes with the skin on.
  • 2. Cut the filet to your family size portions. One filet usually can make 2-3 family portions. Or leave it as a whole filet.
  • 3. Marinate:
  • 4. In a mixing bowl add ginger, Teriyaki Marinade, sugar, and sesame oil. Mix.
  • 5. Add cut filets and coat evenly.
  • 6. Preheat oven and set to bake at 350F, sprinkle fresh coriander all over marinated fillet and bake for 12-15 minutes in a lined baking sheet.
  • 7. Put left over marinated filets in freezer bag/s and put freezer.
  • 8. Glaze Sauce:
  • 9. Mix 1 tsp. to ½ cup of cornstarch into sauce. Heat sauce on medium high heat, simmer until thickened. (Sauce can be stored in fridge for 1 month) Sauce can be brush on to any type of meat or vegetables.
  • 10. Blanched Vegetables:
  • 11. Wash and cut broccoli into bit size.
  • 12. In a medium size pot add water and salt. Once water boils add olive oil and broccoli.
  • 13. Submerge the broccoli in water. Count to 20 or 30 and scoop out broccoli with a ladle or pour the entire pot into a strainer.
  • 14. Note: if cooking beans, you need to wait until the water comes to a heaping boil before taking them out. Asparagus cooks the same time as broccoli.
  • 15. Steamed Brown Rice/ Black Rice:
  • 16. Cook rice as instructed on package. Once rice is boiling add sea salt and turn down the heat to low.
  • 17. Once rice is cooked add coconut oil and fold the rice so it’s nice and fluffy.
  • 18. Plate and serve.

About Chef

Sarah's Kitchen

Sarah Nguyen, cooking school owner, recipe developer, caterer and menu consultant brings years of experience and a lifelong passion to preparing and sharing the foods she loves. As a teacher, ...