Teriyaki Salmon Meal Prep Under 600 Calories Per Portion
This teriyaki salmon meal prep is one of the most luxurious meal preps ever done in the series. It’s easy to make and is open to your own creativity if you didn’t want to use a specific side that I used in the recipe. This meal prep recipe is 100% recommended, I can’t wait for you to try it. Please enjoy.
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Recipe –
Ingredients
Teriyaki Sauce –
60ml (1/4 Cup) – Light Soy Sauce
40ml (2 Tbsp) – Dark Soy Sauce
70ml (1/4 Cup + 2tsp) – Cooking Sake (See Notes Below)
70ml (1/4 Cup + 2tsp) – Mirin (See Notes Below)
15g (3 tsp) – Sugar
Salmon –
1 1/2 Tbsp (30ml) – Peanut Oil
900g (1.98lbs) – Salmon Fillets, Skin on or off
1 Tbsp (12g) – Cornflour or Cornstarch
Seasoning To Taste
Rice & Pak Choi –
300g (1 1/2 Cups) – Jasmine Rice, Washed
500g (2 Cups) – Cold Water
4 – Kaffir Lime Leaves (Optional)
Salt To Taste
1 Tbsp (20ml) – Peanut Oil
600g (1.32lbs) – Pak or Bok Choi, Washed & Chopped
1 – Garlic Clove, Minced
5g (0.2oz) – Ginger, Minced
1 tsp (5ml) – Sesame Oil
Seasoning To Taste
Recipe Notes –
Sake is a Japanese wine made from fermented rice. It is also commonly used in Japanese cooking, usually in sauces or marinades. Sake can be substituted for 1 part rice wine vinegar to 3 parts water, so for this recipe, you will need 50ml rice wine vinegar and 150ml of water.
Mirin is a Japanese rice wine similar to Sake. Mirin has a lower alcohol level than Sake but contains more sugar. For those that can’t consume alcohol, it can be substituted for 1 part sugar to 3 parts water, so for this recipe, you will need 50g of sugar and 150ml of water.
Ingredients if you don’t consume alcohol –
Makes – 250ml
60ml (1/4 Cup) – Soy Sauce
40ml (2 Tbsp) – Dark Soy Sauce
50g (2 1/2 Tbsp) – White Sugar
125ml (1/2 Cup) – Vegetable or Chicken Stock
Both soy sauces are interchangeable which means you can use one for the other or omit one completely. If you don’t use dark soy sauce the teriyaki sauce will be a lot lighter in colour.
Whole Salmon Fillets –
If you don’t want to dice the salmon as I did in this recipe, it’s completely fine to leave them whole. To do so, coat the fillets in the cornflour or starch as shown, and instead of searing for 2 minutes altogether, sear the fillets for 45 seconds on all 4 sides. Once that sear is completed, continue the recipe as shown.
#mealprep #teriyaki #fishrecipes
Recipe Video:
