Perfect for an evening when you need something quick, healthy and delicious. Salmon Teriyaki and Rice is gluten free and dairy free and makes for a satisfying weeknight meal. If you are feeling adventurous, try using the teriyaki sauce with chicken, tofu, beef or veggies. So yummy!
Salmon Teriyaki and Rice
Ingredients
- 1 1/2 cups jasmine rice
- 2 3/4 cups water
- 1/2 cup low sodium gluten free soy sauce
- 1/2 cup no-sodium gluten free chicken broth
- 3 tbsp maple syrup
- 1 tbsp light brown sugar
- 1 tbsp rice vinegar
- 1/4 tsp garlic powder
- 1 tsp toasted sesame oil
- 1 1/2 tbsp cornstarch
- 2 tbsp water
- 1 1/2 lbs salmon fillet, slice into 4 portions
Directions
- Preheat oven to 400f.
- Combine rice and water and cook according to package directions.
- Meanwhile, make the teriyaki sauce. In a small saucepan combine, soy sauce, chicken broth, maple syrup, brown sugar, rice vinegar, garlic powder and seasame oil.
- Over medium high heat, bring the saucepan to a boil, stirring often.
- In a small bowl combine the cornstarch and water until completely dissolved.
- Stirring constantly, slowly add the cornstarch mixture to the boiling sauce.
- Keep stirring until it has thickened.
- Remove from heat and cool slightly.
- Pour some of the thickened sauce into the bottom of a casserole dish.
- Place the salmon pieces in the casserole dish and then cover them entirely with the sauce.
- Bake in the oven for 15-20 minutes. Until salmon is cooked through.
- Serve with rice.
- Recipe Notes
- I enjoy this with steamed broccoli.
Yummy Gluten Free 