Quick Salmon in Teriyaki Sauce

Ingredients:

• 4 skinless salmon fillets, weighing 170 g each.
• 2 cups teriyaki sauce
• 1 tbsp. vegetable oil
• 2 limes
• 1 package (230 g) microwaveable jasmine rice
• 1/3 cup loosely packed fresh cilantro leaves

Preparation:

1. Place the fish in a shallow dish and pour the teriyaki sauce over the fillet. Use tongs to turn the fillet over to coat it completely.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the fillets to the pan and cook for 5 minutes on one side, being careful not to burn them. Carefully flip them over and cook for another 2 minutes on the other side. Transfer the fish to a plate and set aside.
3. Pour the remaining teriyaki sauce from the bowl into the hot skillet. Grate in the zest of half a lime and let the mixture simmer and thicken for a few minutes. It shouldn't be too thick or sticky. Once the sauce has thickened slightly, return the salmon to the skillet and spoon the sauce over it.
4. Microwave the rice according to package directions. Place the rice on a serving platter.
5. Carefully transfer the fish to a bed of rice. Pour the sauce from the pan over the rice and fish. Sprinkle the dish with cilantro leaves. Slice the remaining lime and arrange it along the edge of the serving dish.