Salmon teriyaki with edamame and rice, on a white plate

Salmon teriyaki with edamame and rice

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Ramona Sebastian


  • 300 g thai jasmine rice
  • 6 salmon fillets or slices
  • 450 g edamame frozen
  • 4 tbsp teriyaki sauce
  • 3 tbsp red wine
  • 1 tbsp balsamic vinegar (organic)
  • 2 tbsp honey
  • 1/4 tsp ginger (organic, optional) grated
  • 5 tbsp tamari soy sauce (organic)
  • 1-2 tsp Sesame seeds
  • 1 tbsp Sesame oil


  • Wash, salt the fish and set aside for a while.
  • In a cooking pan put the honey and the Tamari (soya) sauce on a medium heat. When it begins to simmer add the red wine, balsamic vinegar sesame oil and cook for 3-4 minutes. Switch off the heat and add the grated ginger if you chose to put in. It is healthy so if you don't mind ginger don't think twice!
  • Meanwhile get the oven dish ready, pour some of the sauce in, arrange the fish and spoon the remainder of the sauce over the salmon. The dish should not be a lot larger than just accommodating all the fish in. The sauce will evaporate very quickly otherwise. I used a 20 cm dish for 6 medium salmon slices.
  • Place the fish in the oven and cook at 190 C for about 15 min. Take out, turn over and and place back in the oven for a further 15 minutes.
  • Cook the rice according to instructions on its package. try and stick with the reccommended rice as it is sooooo delicious!!! I would never try this dish with any other rice.
  • Place a pot with 750 -1000 ml water on high fire. When the water is beginning to boil then add the frozen edamame and cook for 5-7 min.
  • Serve all on a plate and the sauce left from cooking the salmon take out on a little ramekin or simply sprinkle all over the fish and the rice and serve.
  • It is simply .... moreish