US
Baked teriyaki salmon bowl
Prep and cooking time: 20mins
Complex carb portions, per serving: 1
Ingredients
Serves: 2
40g uncooked brown rice
2 fresh or frozen salmon fillets, skinless and boneless
1 tbsp teriyaki sauce
1 tsp extra virgin olive oil
1 pak choy bulb, thinly sliced
¼ white cabbage, thinly sliced
2 small carrots, grated
2 handfuls radish, thinly sliced
½ avocado, diced
1 tsp grated ginger
1 tsp toasted sesame oil
1 tbsp light soy sauce
1 tbsp white miso paste
½ lime juiced
1 small handful fresh coriander, roughly chopped
Method
Prepare the rice as per packet instructions, or use pre cooked rice.
Preheat the oven to 200°C/180° C fan/gas mark 6.
Dice the salmon fillets into smaller bite size chunks.
Line a baking tray with baking paper, place the salmon on top and cover evenly with teriyaki and olive oil. Bake for 12-14mins, or until just browning.
While the salmon is cooking, prepare the bowls by adding the pak choy, cabbage, carrot, radish and avocado evenly to two large bowls.
To make the dressing, mix the ginger, sesame oil, soy sauce, miso paste, and lime juice in a small jar and shake well, until combined.
Add the cooked rice and salmon to bowls, dress with a drizzle of the dressing and top with coriander.