Teriyaki Salmon Bowl
Serves 2
20 mins prep
25 mins cook
45 mins total
During Lent I will try to post some meatless options on Thursdays for those who aren’t eating meat on Fridays (gives you time to get the ingredients 🙂). If this doesn’t concern you, it’s still a delicious meal anyways! Drink Pairing: Chardonnay without oak Fruity Pinot Noir
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First, prepare the teriyaki sauce by mixing 2 Tablespoons of honey, 2 teaspoons of sesame oil, 3 teaspoons of soy sauce, 2 minced garlic cloves, and 1 teaspoon of minced ginger together. Set aside. Next, prepare the rice dressing: cook 1 cup of rice and then mix in 3 teaspoons of rice vinegar, 1/2 teaspoon of salt, and 1/2 Tablespoon of brown sugar. To prepare the salmon, cut it into chunks (removing skin is optional) and season all sides with salt and pepper. Heat 1 Tablespoon of oil in a pan and sear all sides of the salmon. Add scallions and the prepared teriyaki sauce to the pan and cook for a few minutes until the salmon is fully coated and cooked to your preference. Serve the teriyaki salmon over the dressed rice, topped with edamame, avocado, and sesame seeds. Enjoy!
