Teriyaki Salmon Meal Prep Under 600 Calories Per Portion

Start with 900 grams of salmon, skin on or off, and dice into large pieces if desired.

Place the salmon into a bowl and add 1 tablespoon of corn flour, mixing to coat.

Season the salmon with a little sea salt flakes and mix again.

Prepare 2 Bok choys by removing the roots and separating the stems from the leaves, slicing the stems into even-sized pieces.

Wash the stems and leaves separately.

Grate 1 clove of garlic and 5 grams of ginger using a microplane or fine box grater, then mix them together.

In a small saucepan, combine 60 milliliters of light soy sauce, 40 milliliters of dark soy sauce, 70 milliliters of sake, 70 milliliters of mirin, and 15 grams of sugar. Stir and bring to a boil, then reduce heat and simmer for 5 minutes.

For the rice, combine 300 grams of jasmine rice, 500 milliliters of cold water, and 4 kaffir lime leaves in a pot, seasoning with sea salt flakes. Bring to a boil, then cover and reduce heat to low, cooking for 12 minutes undisturbed.

In a small pan over high heat, add 1 tablespoon of peanut oil, then add the Bok choy stems and a pinch of sea salt flakes. Sauté for 3-4 minutes until golden and softened.

Add the Bok choy leaves, garlic, and ginger paste to the pan, sautéing for 1 minute until the greens wilt down.

Add 5 milliliters of sesame oil to the greens, mix, and remove from heat.

After 12 minutes, turn off the rice but leave the lid on for an additional 8 minutes to finish cooking.

In a large pan over high heat, add 1.5 tablespoons of peanut oil, then carefully add the salmon pieces, ensuring they are not stuck together. Cook for about 2 minutes until slightly browned.

Add the teriyaki sauce to the pan with the salmon, allowing it to boil and cook for 1-2 minutes until thickened, gently mixing to avoid breaking the fish.

Remove the salmon from heat and let it rest for a minute.

After the rice has rested, fluff it with a fork, removing the kaffir lime leaves.

Divide the salmon and sauce among five containers, garnishing with spring onion or scallion if desired.

Equipment Needed

Spice Level: