TERIYAKI SALMON RICE BOWL

teriyaki salmon recipe

INGREDIENTS

  • 4 salmon fillets
  • 260g spinach
  • 1 avocado 
  • 400g cooked rice

For the teriyaki sauce:

  • 175ml soy sauce
  • 175ml mirin (rice wine)
  • 2 tbsp honey
  • 2 garlic cloves (minced)
  • small knob of ginger (grated)

 

METHOD

  1. In a small saucepan bring soy sauce, mirin, honey, garlic and ginger to a gentle simmer for about 10 minutes until slightly thickened. Remove from heat and set aside to cool.
  2. Place each salmon fillet onto a piece of foil covering it with the teriyaki sauce and wrapping it in a small parcel. Ensure to reserve a quarter of the sauce.
  3. In a preheated oven, cook the salmon fillets for 18 minutes at 180 degrees. 
  4. Meanwhile heat a pan to a medium temperature adding the spinach and 2 tablespoons water. Cover the pan and leave it for 2 minutes. Uncover and stir. Cook, stirring for about a minute more until it is completely wilted and remove from the heat.
  5. Serve up the dish with the cooked rice, sliced avocado, wilted spinach and salmon - pour the remaining sauce over each of the bowls. 
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