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Teriyaki Salmon Bowls with Ginger Sesame Greens & Coconut Rice

Teriyaki Salmon Bowls with Ginger Sesame Greens & Coconut Rice

Delicious teriyaki salmon served with ginger sesame greens and fluffy coconut rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course main dish
Cuisine Japanese
Servings 2 bowls
Calories 450 kcal

Equipment

  • Baking dish
  • Saucepan
  • medium-sized bowl
  • large saucepan

Ingredients
  

Teriyaki Salmon

  • 1 tablespoon honey
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 clove fresh garlic crushed or finely grated
  • 1 inch piece fresh ginger finely grated
  • 1 large fillet salmon approximately 200g

Ginger Sesame Greens

  • 5 handfuls greens bok choy, Chinese broccoli, or snow peas
  • 2 cloves fresh garlic crushed or finely grated
  • 1 inch piece fresh ginger finely grated
  • 2 tablespoons sesame oil
  • 1 tablespoon tamari or soy sauce

Coconut Rice

  • 1 cup jasmine rice rinsed thoroughly
  • 1 tablespoon coconut oil
  • pinch of salt
  • 1.25 cups boiling water

Toppings

  • toasted sesame seeds or black sesame seeds
  • 4 spring onions finely chopped
  • Japanese mayonnaise for drizzling (optional)

Instructions
 

Teriyaki Salmon

  • Preheat your oven to 180°C/350°F.
  • In a medium-sized bowl, combine the honey, tamari, mirin, rice wine vinegar, sesame oil, crushed garlic, and grated ginger.
  • Coat the salmon fillet (or chosen protein) with the sauce mixture.
  • Place the salmon and the combined sauce into a small paper-lined baking dish.
  • Bake for 15-20 minutes, adjusting time to desired doneness.
  • Remove from the oven once cooked.

Coconut Rice

  • In a small saucepan, combine coconut oil, rinsed rice, and a pinch of salt.
  • Add boiling water, bring to a boil, then simmer on low heat with the lid on for 15 minutes.
  • DO NOT remove the lid at any time.
  • Turn off the heat and let the rice sit for 3-5 minutes, then fluff with a fork.
  • Set aside.

Ginger Sesame Greens

  • While rice and salmon cook, heat a large saucepan with sesame oil, grated ginger, and garlic.
  • Add the greens and sauté on medium heat until vibrant and slightly wilted.
  • Add the tamari and stir to combine.

To Assemble

  • Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and arrange the ginger sesame greens.
  • Top with a sprinkle of sesame seeds and spring onions.
  • Optionally, drizzle Japanese mayonnaise on top.

Notes

Feel free to substitute salmon with chicken breast, chicken thigh, or firm tofu for a vegetarian option.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 250IUVitamin C: 30mgCalcium: 60mgIron: 2mg
Keyword coconut rice, dinner, Ginger, Healthy, salmon, teriyaki
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