Teriyaki Glazed Salmon & Veggie Medley with Creamy Cucumber Sauce
Tender grilled salmon, glazed with homemade teriyaki sauce, served on a bed of fluffy brown rice alongside a vibrant mix of grilled veggies. The dish is finished with a refreshing cucumber yogurt sauce, adding a brilliant touch of brightness and creaminess.
Begin by rinsing 1 cup of brown rice under cold water until the water runs clear. Then, cook according to package instructions.
TZATZIKI
2
While the rice is cooking, prepare the tzatziki sauce by combining plain yogurt, sour cream, minced garlic, lemon juice, olive oil, kosher salt, white pepper in a medium-sized bowl. Stir until the mixture is smooth.
3
Fold in the chopped fresh dill and finely diced cucumber into the sauce. Taste and adjust seasoning if required.
SALMON AND VEGGIES
4
Preheat the grill to medium-high.
5
Brush the salmon fillets with olive oil. Season with salt and pepper.
6
Prepare the veggies by slicing the bell pepper and zucchini. Toss them in a tablespoon of olive oil.
GLAZE
7
Brush salmon fillets with half of the teriyaki sauce.
SALMON AND VEGGIES
8
Grill the salmon fillets and veggies for 3-4 minutes per side, brushing again with the remaining teriyaki sauce midway.
ASSEMBLY
9
Spread the cooked brown rice at the bottom of two bowls. Top with grilled vegetables, salmon fillets and generous spoonfuls of the tzatziki sauce. Serve and enjoy.