Teriyaki Salmon Bowl
Serves 220 mins prep25 mins cook
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
0 servings
What you need
Instructions
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!View original recipe