• Ashleigh Fynn

Teriyaki Salmon bowl



We are a pretty consistent meat and two veg household in the week and in an effort to spice things up we went for a fish and two veg option. This meal was fun with the sweet spiciness of the fish against the cool creamy cucumber. and will definitely be making a reappearance in our household.


Serves: 2

Time: 45 minutes

Difficulty Easy


Ingredients

Rice

  • 1 cup of basmati or sushi rice

  • 3 Tbs rice vinegar

  • 1/2 tsp table salt

  • 1 tsp brown sugar

Salmon

  • 350g of salmon

  • 2 tsp soy sauce

  • 1 tsp sesame oil

  • 1/2 a tsp minced garlic

  • 1/2 a tsp grated ginger

  • 1 Tbsp Sriracha

  • 1 Tbsp honey

  • 1 tsp oil

Toppings

  • Spring onions

  • Avocado

  • Edamame beans

Method:

  1. Start by cooking your rice according to the packet instructions. While the rice cooks mix together the vinegar, salt and sugar. Once the rice is cooked more the vinegar mixture over the rice to coat.

  2. Mix together the soy sauce, sesame oil, garlic, ginger, Sriracha and honey in a bowl and set aside.

  3. Place the oil in a pan and set to a medium to high heat. Cut the salmon into chunks, remove any skin, and place in the hot pan to brown on all sides. Turn the heat down and add the sauce. Gently toss the salmon until it is well coated and sauce has reduced to a thick sticky consistency.

  4. In a separate pan add some oil and stir fry the edamame for about 3-5 minutes or until warmed through.

  5. To a bowl, add the rice, edamame, top with salmon, avocado slices and spring onions and serve.

Happy Cooking


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