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Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

Quick · 30 min · Serves 2 · Japanese

Dietary: pescatarian, gluten-free, dairy-free, nut-free

Teriyaki-marinated salmon roasted with broccoli on one sheet pan, served over rice with shredded cabbage, carrot, and avocado.

Ingredients

For 2 servings

Teriyaki sauce

  • 4 tbsp tamari
  • 0.5 tbsp maple syrup
  • 2 clove garlic, minced
  • 1 tsp rice vinegar
  • 5 g ginger, finely grated
  • 1 tbsp sesame oil

Salmon & broccoli

  • 2 salmon fillet, skin-on
  • 250 g broccoli, cut into bite-sized florets

Rice

  • 150 g rice, white or brown

To serve

  • 80 g red cabbage, finely shredded
  • 1 carrot, shredded
  • 0.5 avocado, sliced
  • 2 scallion, thinly sliced
  • 1 lime, cut into wedges
  • 1 tsp sesame seed (optional)

Steps

Teriyaki sauce

  1. Whisk the tamari, maple syrup, garlic, rice vinegar, ginger and sesame oil together in a small bowl until the maple syrup dissolves.

Salmon & broccoli

  1. Lay the salmon in a small shallow dish and pour over about half the sauce, spooning it over each fillet so it's well coated. Keep the rest for serving. Cover and refrigerate for at least 30 minutes, and up to 4 hours.
  2. Toward the end of the marinating time, heat the oven to 220°C (425°F) and line a baking sheet with parchment or grease it lightly. Toss the broccoli with a little oil and a pinch of salt.
  3. Put the salmon skin-side down on one half of the sheet and spread the broccoli over the other half.
  4. Bake for 12 to 18 minutes, depending on thickness, until the salmon flakes easily with a fork and the broccoli is tender and browned at the edges.

Rice

  1. While the salmon is marinating, rinse the rice in a sieve and cook it according to the packet. Keep it covered until the salmon is ready.

To serve

  1. Divide the rice between two bowls and top each with a salmon fillet, the broccoli, cabbage, carrot and avocado.
  2. Squeeze over a lime wedge, drizzle with the reserved sauce, and finish with the scallion and the sesame seeds, if using. Serve straight away. Leftover salmon keeps for 3 days in the fridge; reheat it in the oven rather than the microwave.

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