Description
Experience a delightful culinary journey with this Teriyaki Salmon Bowl, perfect for busy weeknights or casual lunches. In just 25 minutes, you can savor tender roasted salmon drizzled with a homemade teriyaki sauce, accompanied by a vibrant salad of mango, avocado, and jalapeño. This dish is not only quick to prepare but also packed with fresh flavors and nutritious ingredients, making it an ideal choice for families looking to add some Asian flair to their meals. Serve it over rice or quinoa for a versatile and satisfying dinner that everyone will love.
Ingredients
Scale
- 2 salmon fillets
- 60 ml soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornflour
- 1 mango
- 1 avocado
- Pickled jalapeños (to taste)
- Fresh coriander
- 1 tbsp olive oil
- Juice of half a lime
Instructions
- Cook your preferred rice according to package instructions.
- While the rice cooks, prepare the salad by dicing mango and avocado, mixing them with chopped coriander and jalapeños in a bowl. Drizzle with olive oil and lime juice; set aside.
- Preheat the oven to 200°C (400°F). Drizzle olive oil on salmon fillets, sprinkle with salt, place on a baking tray, and roast for about 8-10 minutes until flaky.
- For the teriyaki sauce: mix cornflour with water to create a slurry. In a saucepan over low heat, combine soy sauce, brown sugar, and grated garlic. Once bubbling, whisk in the cornflour mixture until thickened.
- Once the salmon is cooked, drizzle teriyaki sauce over it and serve with rice and the fresh salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 9g
- Sodium: 810mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 70mg