This is my favorite weeknight autopilot dish whenever I need a quick supper that takes absolutely zero effort. It’s also great for: Fridays in Lent, Fishful Fridays year-round, and Meatless Mondays. If you want to keep this totally vegetarian/vegan, use extra-firm tofu in place of the salmon. I buy my salmon frozen and defrost it in the fridge the night before I plan to use it.
Prep and Cooking Time: 20 mins
- 2-3 tbsp Soy Vay Veri Veri Teriyaki Sauce
- 1 salmon filet, preferably wild-caught Alaskan, excess moisture blotted with paper towel
- 1 10-oz. bag frozen brown rice (I buy Birds Eye Steamfresh brand)
- 1/2 cup watercress
- 1 cup baby spinach
Preheat oven to 400ºF. Place the salmon filet on a baking sheet lined with parchment paper or foil. Pour the teriyaki sauce over it, making sure the top of the filet is well coated. Bake for 15-17 minutes. When it’s done, it will look like this, and the teriyaki sauce will have reduced into a sweet glaze:
In the meantime, microwave the brown rice according to the package directions and keep warm.
To serve, place one serving of brown rice on plate. Top with the watercress and spinach, then the salmon filet.
The heat of the rice and the salmon will partially cook the greens, and the sauce and yummy salmony flavor will permeate the entire dish. Enjoy!