Teriyaki Salmon Bowl

Name: Teriyaki Salmon Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: 2 fillets (300g) Salmon; 1 1/2 cups cooked (300g) Brown Rice; 1 head, in florets (200g) Broccoli; 2 tbsp (30g) Soy Sauce; 1 tbsp (20g) Honey; 1 tbsp (10g) Sesame Seeds

Recipes · Dinner · Recipe, Typed Supps

A glaze you make from two ingredients you already own.

Allergens and patterns

Contains fish, sesame, soya. Fits: Pescatarian, Kosher.

Ingredients

2 fillets (300g) Salmon — Roughly a week’s recommended omega-3 in two fillets.
1 1/2 cups cooked (300g) Brown Rice — The base.
1 head, in florets (200g) Broccoli — Steamed four minutes, which keeps more of its vitamin C than boiling.
2 tbsp (30g) Soy Sauce — Half the glaze, and nearly all the sodium in the bowl.
1 tbsp (20g) Honey — The other half. It is what makes the glaze catch and darken under heat.
1 tbsp (10g) Sesame Seeds — Calcium, and the finish.

Nutrition per serving

Calories: 693 kcal
Protein: 43.1g
Carbohydrate: 59.5g
of which sugars: 9.3g
Fat: 29.9g
of which saturated: 6.4g
Fibre: 6.6g
Sodium: 913mg

Method

Simmer the soy and honey together for two minutes until syrupy.
Bake the salmon at 200C for 10 minutes, brush with half the glaze, and give it 4 minutes more.
Steam the broccoli for four minutes.
Build over the rice, pour the rest of the glaze over, and scatter the sesame seeds.