30 min · 1 serving · @Bailey Rhatigan
Teriyaki Salmon Bowl
Flaky salmon bites in a sticky homemade teriyaki, served over rice with crunchy veg.
Nutrition per serving
- 720 kcal
- 42 g protein
- 72 g carbs
- 28 g fat
Ingredients
- 150 g salmon
- 160 g cooked rice
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic
- 5 g ginger
- 1 tsp cornstarch
- 60 g cucumber
- 60 g edamame
- 1 spring onion
- 1 tsp sesame seed
Steps
- Cut the salmon into bite-size cubes.
- Stir the soy sauce, honey, sesame oil, grated garlic and ginger together and coat the salmon; marinate 10 minutes.
- Roast at 200°C for 8-10 minutes (or pan-sear 2 minutes per side) until caramelised outside and just cooked through.
- Simmer the leftover marinade with the cornstarch and a splash of water for 1 minute until it becomes a glossy glaze.
- Spoon the glaze over the salmon.
- Serve over the rice with cucumber, edamame, spring onion and a sprinkle of sesame seeds.
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