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TERIYAKI SALMON BOWLS

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DELICIOUS

Description

Ever since Jade was a kid she has been a huge fan of these chicken teriyaki bowls we get at “East Wind” in our neighborhood mall. Any chance she gets, she’ll beg me to take her there to eat.

What she isn’t a fan of, is fish. So I figured I would recreate the teriyaki bowl with salmon steaks and hopefully she wouldn’t moan about fish for dinner.

I love the sweet, gingery glaze and I’ve served them in individual bowls just like East Wind. They were a huge hit and she enjoyed it without any complaints.

You have gotta try these… They are so delish

xxx Chef MM

TERIYAKI SALMON BOWLS

US (Imperial)

Print Ingredients

FOR THE SAUCE
1 cup honey
¾ cup soy sauce
2 tspn minced garlic
1 TBS grated fresh ginger root

FOR THE VEGGIES
2 cups of wild rice- cooked to package instructions
1 pack of broccolini
8 carrots – spiralized or cut into spears
1 lemons cut into 4 wedges

FOR THE FISH
4 bone in salmon steaks (1 inch thick )
Coarse salt & Black Pepper
1 TBS black sesame seeds
1 TBS white sesame seeds

InstructionsFOR THE SAUCE
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.

FOR THE VEGGIES
Cook the wild rice according to the package instructions.

Use a spiralizer to ribbon the carrots. If you don’t have one just cut them into spears.

Steam the broccolini and carrots in a steamer for 3 minutes and set aside.

FOR THE FISH
Preheat the oven to BROIL

Spray a foil or Teflon lined baking sheet with non-stick spray. Generously season both sided of the salmon steaks with coarse salt and black pepper.

Place the salmon fillets on the baking sheet and brush with half the Teriyaki glaze.

Cook the salmon on the top rack of the oven for 8-10 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside. Remember fish still continues to cook when you take it out the oven.

Brush the fish with the remaining glaze and garnish with the white and black sesame seeds.

TO ASSEMBLE
Divide the wild rice between four bowls. Top each bowl with a salmon steak and some steamed broccolini and carrots and a lemon wedge.

SERVES 4

EU (Metric)

Print Ingredients

FOR THE SAUCE
1 cup honey
¾ cup soy sauce
2 tspn minced garlic
1 TBS grated fresh ginger root

FOR THE VEGGIES
2 cups of wild rice- cooked to package instructions
1 pack of broccolini
8 carrots – spiralized or cut into spears
1 lemons cut into 4 wedges

FOR THE FISH
4 bone in salmon steaks ( 2.5 cm thick )
Coarse salt & Black Pepper
1 TBS black sesame seeds
1 TBS white sesame seeds

InstructionsFOR THE SAUCE
Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.

FOR THE VEGGIES
Cook the wild rice according to the package instructions.

Use a spiralizer to ribbon the carrots. If you don’t have one just cut them into spears.

Steam the broccolini and carrots in a steamer for 3 minutes and set aside.

FOR THE FISH
Preheat the oven to GRILL

Spray a foil or Teflon lined baking sheet with non-stick spray. Generously season both sided of the salmon steaks with coarse salt and black pepper.

Place the salmon fillets on the baking sheet and brush with half the Teriyaki glaze.

Cook the salmon on the top rack of the oven for 8-10 minutes (be careful not to overcook). It should be easy to pierce with a fork and it should still be moist inside. Remember fish still continues to cook when you take it out the oven.

Brush the fish with the remaining glaze and garnish with the white and black sesame seeds.

TO ASSEMBLE
Divide the wild rice between four bowls. Top each bowl with a salmon steak and some steamed broccolini and carrots and a lemon wedge.

SERVES 4

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