Teriyaki Salmon Bowl
This quick and healthy Teriyaki Salmon Bowl pairs roasted salmon topped with a homemade teriyaki sauce with a refreshing mango, avocado and jalapeño salad for an easy lunch or weeknight dinner that's ready in just 25 minutes!
Servings: 2 servings
Ingredients
For the Teriyaki Salmon:
- 2 salmon fillets
- salt
- 1 tbsp olive oil
- 60 ml soy sauce see note
- 2 tbsp brown sugar
- 1 tsp garlic grated
- 120 ml water
- 1 tbsp cornflour
- 2 spring onions finely chopped
For the Mango, Avocado & Jalapeño Salad
- 1 mango
- 1 avocado
- 4 slices of pickled jalapeños depending on how hot you like it
- 1 small bunch of coriander
- 1 tbsp olive oil
- 1 tsp honey
- juice of half a lime
To serve:
- rice to serve
- sliced cucumber to serve
- toasted white sesame seeds to serve
Instructions
- Get the rice on to cook however you like.
- Prep your salad. Cut the mango and avocado into similar sized dice, mix with the finely chopped coriander, the finely chopped jalapeños and the olive oil, lime juice and honey. Taste and season accordingly. Set aside whilst you prepare the salmon, giving the flavours time to get to know each other.
- Preheat the oven to 200c. Drizzle the salmon with a little olive oil and season with salt roast in the oven for 8-10 minutes until flaking apart when you nudge it with a knife.
- Meanwhile to make the teriyaki sauce, first mix together the cornflour and water into a slurry. Then pour the soy sauce, brown sugar, garlic and ginger into a pan and heat gently, once gently bubbling add the cornflour and water mixture and whisk well to combine. It should thicken and be nice and glossy.
- Remove from the heat and add the spring onions.
- Once the salmon is cooked pour the sauce over it and serve on the rice with extra sauce spooned over the top. Serve with the mango and avocado salad and enjoy!
Notes
To store: Transfer to an airtight container and keep for up to 3 days. I like to keep the salsa leftovers separate from the rice and salmon.
To reheat: Teriyaki salmon and rice can be reheated in the microwave for 2 minutes or so, until piping hot. I like to place a lid on it, as this keeps it from drying out.
Make ahead: Cook the rice and salmon with the teriyaki and place into a tupperware. Then store in the fridge for up to 3 days. The salsa keeps for 3 days too, keep that separate from the rice & salmon. The teriyaki sauce can be prepped 5 days in advance, in an airtight container in the fridge.
Other veggies: you could add edamame, sautéed spinach, kale, broccoli, avocado to the teriyaki salmon bowl. A carrot slaw would also be delicious. Either do this alongside the mango avocado salsa or instead.
More fibre: swap sushi rice or white rice for brown rice if you want to up the nutritional value of the bowl.
Salmon: you could use other fish such as cod, haddock, trout, sea bream. Or swap for chicken, that would also be delicious.
Soy sauce: swap for tamari for a gluten-free option. I like to use dark soy myself as I find it gives best colour and I am not gluten free!
Brown sugar: any sweetener works, even if you have white caster sugar, you could use that. Honey or maple syrup are also good alternatives.