Baked Teriyaki Salmon, Ginger Spinach Rice, Zucchini Ribbons

Jacqueline Alwill

Brown Paper Nutrition

If you’re keen to make an impression on someone with a truly delicious meal then I think I have the solution for you…

This is my recipe for Baked Teriyaki Salmon with Ginger Spinach Rice, Broccolini and Zucchini Ribbons. It’s ready in no time at all, tastes like the most yummo comfort food, is simple as a bit of chop chop, mix, cook, and with SunRice Low GI White Rice helps you feel fuller for longer so you can enjoy quality time with whoever you’ve decided to cook it for or maybe you’re serving it up just for you (… and oh wow does it make the best soul food for those nights when you just need to chill.)

Infusing SunRice Low GI White Rice with some grated fresh ginger and spinach takes it up a notch but if you don’t have these on hand you can absolutely go for delicious SunRice Low GI White Rice straight up as it comes – the flavours of the salmon, sesame seeds, spring onion and veg bring it all to life.


Serves 2

Gluten free : Dairy Free

¾ cup Sun Rice Low GI White Rice, rinsed and drained

1-1.5 teaspoon grated fresh ginger

2 cups baby spinach leaves, firmly packed

2x 160-180g pieces salmon

1 bunch broccolini, trimmed

2 medium zucchini, sliced about 5mm thick

1 ½ tablespoons extra virgin olive oil

1 spring onion, finely sliced

1 tablespoon sesame seeds, toasted

Teriyaki sauce:

4 tablespoons tamari or gluten free soy sauce

1 tablespoon honey or maple for vegan

2 teaspoons sesame oil

Heat oven to 180C and line a baking tray with greaseproof paper. Place Sun Rice Low GI White Rice in a small saucepan and add 1.5 cups water and fresh grated ginger, cover with a lid and bring to the boil on a medium heat. Remove the lid, reduce heat to low and cook until water is almost absorbed. Add spinach leaves, toss gently through the rice, cover and turn off the heat allowing the spinach to wilt. Keep rice covered and warm until ready to serve. Add broccolini and zucchini ribbons to baking tray, drizzle with extra virgin olive oil and toss to coat. Spread the vegetable around the tray to make space for the salmon. Whisk ingredients for teriyaki sauce together in a bowl. Place salmon tray, top with teriyaki sauce and cook in the oven for 15 minutes. Once salmon is cooked, spoon ginger spinach rice into bowls, top with broccolini, zucchini ribbons, teriyaki salmon, then sprinkle with sliced spring onion and sesame seeds and tuck in.

Jacqueline is an Australian Ambassador for SunRice.

This is a partnered post. All thoughts and opinions expressed are the authors own.