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Japanese teriyaki salmon bowl
2020-02-21
https://www.metro.ca/userfiles/image/recipes/bol-saumon-teriyaki-11206.jpg
PT25M
PT13M
PT58M
Teriyaki salmonIn a bowl, combine all the ingredients for the teriyaki sauce. Add the salmon cubes and marinate for 20 minutes up to 1 hour in the fridge.In a non-stick pan, heat 2 tablespoons (30 mL) of olive oil on high.Remove the salmon cubes from the sauce (reserve the sauce) and pan fry for 2 minutes.Add the sauce and flip the salmon cubes. Bring to a boil and cook for another 3 minutes.Cucumber ribbon saladIn a bowl, combine all the ingredients for the cucumber ribbon salad. Gently toss.AssemblyDivide the rice into 4 bowls. Add the salmon, edamame, avocado (previously dipped in sesame seeds) and cucumber salad. Serve with the remaining teriyaki sauce and pickled ginger.Source: K pour Katrine
4
4
7
5
2
teriyaki salmon
1 tablespoon (15 ml) freshly grated ginger
2 garlic cloves chopped
1/3 cup (80 ml) Tamari sauce
1/3 cup (80 ml) mirin (japanese rice wine)
2 tablespoon (30 ml) rice vinegar
3 tablespoon (45 ml) maple syrup
1.10 lb (500 g) salmon fillet skinless and cut into large cubes
2 tablespoon (30 ml) olive oil to pan fry the salmon
cucumber ribbon salad
1 English cucumber cut into ribbons
1 c. à soupe (15 ml) rice vinegar
1/2 teaspoon (2,5 ml) toasted sesame oil
1 teaspoon (5 ml) honey
1/4 teaspoon (1,25 ml) salt
2 tablespoon (30 ml) toasted sesame seeds
toppings
3 cups (750 ml) brown rice cooked
1 1/2 cup (375 ml) frozen shelled edamame blanched
2 avocado quartered
1/4 cup (60 ml) toasted sesame seeds
optional pickled ginger
Japanese teriyaki salmon bowl
4
Main course
0:25
Preparation
0:13
COOKING
0:58
TOTAL TIME
Ingredients
-
teriyaki salmon
-
1 tablespoon
(15 ml)freshly grated ginger
-
2
garlic cloves chopped
-
1/3 cup
(80 ml)Tamari sauce
-
1/3 cup
(80 ml)mirin (japanese rice wine)
-
2 tablespoon
(30 ml)rice vinegar
-
3 tablespoon
(45 ml)maple syrup
-
1.10 lb
(500 g)salmon fillet skinless and cut into large cubes
-
2 tablespoon
(30 ml)olive oil to pan fry the salmon
-
cucumber ribbon salad
-
1
English cucumber cut into ribbons
-
1 c. à soupe
(15 ml)rice vinegar
-
1/2 teaspoon
(2,5 ml)toasted sesame oil
-
1 teaspoon
(5 ml)honey
-
1/4 teaspoon
(1,25 ml)salt
-
2 tablespoon
(30 ml)toasted sesame seeds
-
toppings
-
3 cups
(750 ml)brown rice cooked
-
1 1/2 cup
(375 ml)frozen shelled edamame blanched
-
2
avocado quartered
-
1/4 cup
(60 ml)toasted sesame seeds
-
optional
pickled ginger
Preparation
Teriyaki salmon
In a bowl, combine all the ingredients for the teriyaki sauce. Add the salmon cubes and marinate for 20 minutes up to 1 hour in the fridge.
In a non-stick pan, heat 2 tablespoons (30 mL) of olive oil on high.
Remove the salmon cubes from the sauce (reserve the sauce) and pan fry for 2 minutes.
Add the sauce and flip the salmon cubes. Bring to a boil and cook for another 3 minutes.
Cucumber ribbon salad
In a bowl, combine all the ingredients for the cucumber ribbon salad. Gently toss.
Assembly
Divide the rice into 4 bowls. Add the salmon, edamame, avocado (previously dipped in sesame seeds) and cucumber salad. Serve with the remaining teriyaki sauce and pickled ginger.
Source: K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
