Baked teriyaki salmon bowl recipe on Second Nature

Name: Baked teriyaki salmon bowl recipe on Second Nature
Cuisine: Asian, Japanese
Ingredients: 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

8 steps

Updated at: Thu, 17 Aug 2023 09:49:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories481.9 kcal (24%)

Total Fat24.7 g (35%)

Carbs37.1 g (14%)

Sugars11.9 g (13%)

Protein33.2 g (66%)

Sodium1229.5 mg (61%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

40gbrown rice

uncooked

2fresh salmon fillets

or frozen, skinless and boneless

1 Tbspteriyaki sauce

1 tspextra virgin olive oil

1 bulbpak choy

thinly sliced

0.25white cabbage

0.5avocado

1 tspgrated ginger

1 tsptoasted sesame oil

1 Tbsplight soy sauce

1 Tbspwhite miso paste

0.5lime juiced

1 handfulfresh coriander

roughly chopped

Instructions

Step 1

Serves 2

Step 2

Prepare the rice as per packet , or use pre cooked rice.

Step 3

Preheat the oven to 200°C/180° C fan/gas mark 6.

OvenPreheat

Step 4

Dice the salmon fillets into smaller bite size chunks.

Step 5

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.

Step 6

While the salmon is cooking, prepare the bowls by adding the pak choy, cabbage, carrot, radish and avocado evenly to two large bowls.

Step 7

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.

Step 8

Add the cooked rice and salmon to bowls, dress with a drizzle of the dressing and top with coriander.