TERIYAKI SALMON BOWL

TERIYAKI SALMON BOWL

INGREDIENTS

1 1/2 to 2 pound salmon fillet
1/4 cup packed brown sugar
1/4 cup soy sauce
1/4 cup sesame seed oil
1/4 cup Aji-Mirin (sweet rice wine)
1/4 cup water
3 large garlic cloves, pureed or finely minced

sesame seeds
red bell pepper
avocado
cucumber
shredded carrots
edamame beans or sweet peas
radishes

White or brown rice, prepared according to package instructions

INSTRUCTIONS

Prepare the salmon marinade first. Combine all marinade ingredients in a measuring cup: soy sauce, sesame seed oil, mirin, water, brown sugar and garlic. I used a zester to grate the garlic into a puree. Stir and set aside.

Using a sharp knife, remove the skin from the salmon and any bones with kitchen tweezers. If desired, leave the skin intact. Portion the salmon into serving-size pieces and place into a large bowl. Pour the prepared marinade over the top. Place the salmon into the refrigerator for 30 minutes.
Meanwhile, prepare the veggies and rice for the bowl. I used white rice but brown rice will also work; just use your favorite brand. Slice the vegetables into thin strips and slices. Slice the avocado last, right before serving, so it doesn't discolor.

Preheat oven to 375F. Heat a large frying pan over medium heat with a tablespoon of olive oil. Once the pan is hot, remove the salmon from the marinade and add to the pan. Sear the salmon for a few minutes, then carefully turn over. Transfer the pan into preheated oven to finish cooking, about 7 to 9 minutes, depending on the thickness of the fillet.


Recipe Source: TERIYAKI SALMON BOWL