This Salmon Teriyaki bowl was a winner in my kitchen last week!
Ingredients
Recipe serves 4
2 cups basmati rice
3 tbsp rice vinegar
1 tsp cane sugar
a pinch of sea salt
1 oz maple syrup
1 tsp sesame oil
2 tsp gluten free tamari sauce
a pinch of garlic powder
4 organic, wild salmon fillets (about 4 oz each)
2 tbsp sesame seeds
4 scallions chopped
250 g frozen edamame beans
2 ripe avocados
Preparation
Cook rice according to package instructions, While rice is cooking prepare the rice dressing.
Mix rice vinegar, sugar and salt together in a small bowl, stirring well until dissolved. When rice is cooked, pour dressing over top of the rice (while rice is still hot) Stir to coat the rice and fluff with a fork.
Lightly toast the sesame seeds in a small frying pan over medium heat for a few minutes, stirring often so they don't burn. Pour seeds over rice and stir to combine. Set rice aside.
To prepare the edamame, add beans to a small pot and add 1/4 cup of water. Cook on medium-low heat for about 5-7 minutes, drain and season with 1 tsp salt and set aside.
Prepare the salmon by removing the skin and cutting the fillets into bite size chunks.
For the teriyaki sauce
In a small bowl mix the maple syrup, oil, tamari, and garlic powder together. Pour sauce into a medium non-stick frying pan over high heat until it begins to bubble. Lower heat and simmer, stirring constantly until the sauce has thickened.
Add salmon to pan and stir to coat all sides and then add scallions.
Continue to cook until salmon is cooked to your liking. I cooked mine for about 3-5 minutes.
I plated my bowl with a scoop of rice, accompanied by edamame beans and half a sliced avocado. I placed my teriyaki salmon over top the rice and drizzled extra tamari sauce over top.
ENJOY!
(Inspired by @myglutenfreeguide)
Comments