Easiest Way to Cook Delicious Baked teriyaki salmon with stir fried vegetables and fried rice

Baked teriyaki salmon with stir fried vegetables and fried rice. Recipe courtesy of Food Network Kitchen. In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Salmon and Vegetable "Stir-Fry Cheat Sheet".

I used it with stir fry and tofu with rice. We're all looking forward to having it again. Mix together Wattie's WOK Creations Teriyaki Stir-Fry Sauce, orange juice and ginger. You can cook Baked teriyaki salmon with stir fried vegetables and fried rice using 24 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Baked teriyaki salmon with stir fried vegetables and fried rice

You need of Salmon marinade.
It's 2 of Salmon fillets.
Prepare 50 ml of soya sauce.
Prepare 50 ml of mirin.
Prepare 2 tbsp of honey.
It's 1 tsp of garlic paste.
It's 1/2 tsp of ginger paste.
It's 1 of Salt and pepper to season.
Prepare of vegetables.
Prepare 1 bunch of kale.
It's 2 medium of carrots (diced).
It's 1 small of onion (diced).
Prepare 6 of mushrooms (cubed).
Prepare 1 of pepper (diced).
Prepare 1 dash of sesame oil.
It's 1 dash of lemon juice.
It's 2 tbsp of oil.
Prepare 1 of pepper for seasoning.
You need of Fried rice.
You need 1 cup of Cold cooked long grained rice.
It's 2 tbsp of oil.
Prepare 1 tbsp of miso paste.
You need 2 tbsp of Hot water.
It's 1 of egg.

Place each of the salmon fillets on a separate sheet of foil and To serve lift the salmon carefully off the foil onto a bed of cooked rice. Pour over the sauce and garnish with toasted Gregg's Sesame Seeds and sliced. The Best Vegetables for Chicken Teriyaki. Stir and scrape up any flavorful browned bits from the bottom of the pan.

Baked teriyaki salmon with stir fried vegetables and fried rice instructions

Mix the salmon marinade in a bowl and add the salmon fillets..
Marinade the salmon at room temperature for at least 30 minutes..
Preheat oven to 300°F (fan).
Place salmon fillets in kitchen foil on a roasting tin and loosely seal the edges (leave some edges open)..
Place the salmon in the oven for 20 minutes (depending on size of fillets)..
Whilst salmon is in the oven add oil to a pan until hot and fry the vegetables together until soft but still has a crunch..
Add lemon juice stir the vegetables and turn off the heat..
Add oil to another pan and add the cold rice and fry until the rice has softened..
Mix the miso paste in hot water until dissolved and pour the paste into the rice. Mix the paste into the rice until even..
Add the egg to the rice. Fry until cooked and evenly distributed..
In the last 5 minutes before the salmon is ready turn the heat back on and add the kale in the stir fry and add the sesame oil..
Fry the kale until it has softened but still has a crunch. Add pepper to season..
Serve the salmon, vegetables and rice together..

Add the rice and reserved vegetables and stir to combine. Fry the salmon without stirring for about two minutes, then gently turn over and fry until the salmon strips are golden-brown on both sides. Take care not to break them up. Carefully remove the cooked salmon strips with a slotted spoon and drain on kitchen paper. Wipe the wok clean with kitchen paper.