New Recipes Salmon Teriyaki Rice Bowls - ★Cooking Recipes★

Recipe courtesy of Pure Leaf.
Directions for: Salmon Teriyaki Rice Bowls

Ingredients

Honey Teriyaki Sauce & Salmon

6 Tbsp soy sauce

6 Tbsp mirin

6 Tbsp sake

2 Tbsp honey

1 Tbsp cornstarch

2 Tbsp water

4 (6-oz) salmon fillets

Greens & Rice

2 tsp olive oil

10 oz baby spinach

tsp kosher salt

tsp freshly ground black pepper

4 cups cooked jasmine or brown rice

1 large ripe avocado, thinly sliced, for garnish

black sesame seeds, for garnish

green onions, thinly sliced, for garnish

Directions

Honey Teriyaki Sauce & Salmon

1. For the teriyaki sauce, in a small bowl, whisk soy sauce, mirin, sake and honey. In another small bowl, combine cornstarch and water and mix until smooth. Set aside. Remove 3 tbsp of soy mixture for marinating salmon. Pour remaining soy mixture in a small saucepan. Bring to a boil over medium heat. Whisk in cornstarch mixture and continuously whisk until desired thickness, about 2 minutes.

2. Place salmon fillets in a large reusable plastic bag and add reserved 3 tbsp of soy mixture. Set aside to marinate for 30 minutes.

3. Preheat grill to medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Greens & Rice

1. While the fish cooks, in a large skillet, heat olive oil over medium-high heat. Add spinach, salt and pepper and toss to coat with olive oil. Cover and cook for 1 minute, uncover, turn heat to high and cook 1 minute more while continuously stirring. Remove from heat.

2. To assemble bowls, place cooked rice in the bottom of each bowl. Divide sauted spinach between the 4 bowls and lay salmon over spinach. Garnish each bowl with a few slices of avocado, a sprinkling of sesame seeds and green onions. Drizzle remaining teriyaki sauce over finished bowls.

See more: Asian, Dinner, Fish, Lunch, Main, Rice/Grain