Teriyaki Salmon with Broccoli and Brown Rice Salad

The sweet and salty teriyaki salmon pairs perfectly with the broccoli, brown rice salad which is tossed in a creamy, miso tahini dressing.

Under 1 hour
Meal Prep


  • When vegetables are boiled they lose a lot of their nutrients in the water. They also tend to retain excess moisture creating soggy vegetables. This is why we much prefer steaming our vegetables, however, if you don’t own a steamer we recommend filling a pot with about 2-3cm of water (just a little so that the vegetables are not submerged), bring to the boil, add the vegetables, then place a lid on the pot - this allows the vegetables to cook through the steam.
  • You can bake the salmon if you'd prefer, once cooked pour over the teriyaki sauce that you reduced on the stove.

Brown rice and broccoli salad

  • 1 cup brown rice (medium grain)
  • 1 cup shelled edamame beans
  • 1 large broccoli (cut into bite-size florets)
  • 1 cup fresh coriander
  • 1 Tbsp sesame seeds (toasted)

Miso tahini dressing

  • 3 Tbsp tahini
  • 2 Tbsp tamari
  • 2 Tbsp rice wine vinegar
  • 2 tsp sesame oil
  • 2 tsp miso paste
  • 1 tsp honey
  • 1-2 Tbsp water (to thin out if needed)

Teriyaki Salmon

  • 4 Tbsp tamari
  • 1 Tbsp fish sauce
  • 2 Tbsp honey
  • 2 garlic cloves (crushed)
  • 1 Tbsp ginger (grated)
  • 1 lemon (juice)
  • 1-2 Tbsp coconut oil (for cooking)
  • 600g salmon (fillets skin-on, de-boned)
  • Salt and pepper

  1. Get started by cooking the brown rice as per the packet instructions.
  2. Cook the edamame beans as per packet instructions.
  3. Steam the broccoli until al dente, approximately 3-5 minutes.
  4. To make the dressing, simply combine all of the ingredients in a small bowl and mix until smooth and creamy.
  5. Once the rice has cooked, add it to a large bowl, pour over the dressing and toss well to evenly distribute. Add the edamame beans, broccoli and coriander; toss well and set aside while you cook the salmon.

  6. To make the teriyaki sauce add the tamari, fish sauce, honey, garlic and lemon juice into a bowl, mix well and set aside.
  7. Add the coconut oil to a large pan over medium-high heat. Season the salmon with salt then add to the hot pan, skin-side down. Cook for 5 minutes (depending on the size of your fillets) until the skin is crisp and golden, then flip and cook for another couple of minutes. Remove from the pan and set aside.
  8. Pour the sauce into the hot pan and simmer over low heat for a few minutes until reduced and sticky.
  9. Add the salmon back into the pan with the sauce and baste with the sauce until the salmon is glossy.
  10. Serve the salad alongside the salmon and garnish with a sprinkle of toasted sesame seeds.


  • Swap broccoli for green beans.

  • Add some raw kale to the salad, and massage it in a little olive oil, and salt to help soften.

  • For a lighter option replace the brown rice salad with an Asian-inspired slaw - finely sliced cabbage, capsicum and carrot, with the miso, and tahini dressing.



  • Add roasted cashews to the salad.
  • Swap brown rice for quinoa.