Steamed Sesame Salmon

Steamed Sesame Salmon

Steamed Sesame Salmon with fennel, orange and coconut rice and a teriyaki and soy dressing

Elegantly grilled salmon seasoned with a tangy teriyaki sauce and served on a nest of steamed rice 


Serves four of coconut rice:


  • 100 g basmati rice
  • 200 mls boiling water
  • Juice of 1 orange
  • 2 teaspoons dried coconut
  • Good pinch of salt
  • Good pinch of sugar
  • 4 Salmon fillets (skinned)
  • 50ml soy sauce
  • 50 ml teriyaki sauce
  • 10 ml sesame oil
  • 2 teaspoons black sesame seeds
  • 2 tablespoons fresh coriander chopped


1.      Mix your soy and teriyaki sauces together – keep back a quarter to use as a dressing later and use the rest to marinate the salmon for approximately 30 minutes before cooking it

2.      Dice your fennel in to approximately 1cm cubes

3.      Zest your orange for later and then juice it

4.      Set your oven on the Full Steam setting to 99oC

5.      Boil 200ml of water and combine fennel, rice, shredded coconut, sugar, and salt in a solid steamer tray.  Add a chicken or fish stock cube at this stage if you want to add a deeper flavour

6.      Place the rice in your steam oven and set timer for 25min. Set a minute minder for 10 minutes, that’s when you add your salmon on top of the rice

7.      Once cooked, take off the salmon, use a fork to fluff up your rice before serving and stir in with the orange zest and coriander.  Put the salmon back on top of the rice and pour over the reserved dressing and sprinkle with the sesame seeds