Speedy Teriyaki Salmon and Rice - 5 ingredients
4 6oz Skinless Salmon Fillets
2 cups Teriyaki Sauce
1 Tablespoon vegetable oil
One 8.5 ounce pouch of microwave jasmine rice
1/3 cup loosely packed fresh cilantro leaves
Place salmon in a shallow dish and pour the teriyaki sauce over the fillets. Using tongs, flip the fillets to coat them completely in the sauce.
In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside.
Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest on 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do want it to be super thick or sticky. Once reduced, gently nestle the salmon back into the skillet and spoon the sauce over the top.
Microwave the rice according to the packet and pour rice onto a serving platter.
Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish with cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving.