Quick Teriyaki Salmon Bowl (Print Version)
# Ingredients:
→ Salmon
01 -
2 rectangle pieces of skinless salmon
→ Sauce
02 -
4 tablespoons soy sauce
03 -
1 tablespoon cooking sake
04 -
1 tablespoon rice wine vinegar
05 -
2 tablespoons monkfruit sweetener
06 -
1 teaspoon crushed garlic
07 -
1 teaspoon minced ginger
08 -
1 tablespoon cornflour (or cornstarch)
09 -
2 tablespoons tap water
→ For the Bowl
10 -
1 ½ cups cooked rice
11 -
½ cup cooked edamame beans
12 -
½ cup steamed broccoli
→ Garnish
13 -
1 tablespoon sesame seeds
14 -
¼ cup green onions/shallots, sliced thinly
# Instructions:
01 -
Pat the salmon pieces dry of any moisture with paper towel, then place salmon flat side down into a non-stick skillet on medium to high heat. Cook on each side until golden brown and crispy. Then cook on the thinner sides until cooked to your liking.
02 -
Once salmon is cooked, remove from the pan and set aside on a plate and cover.
03 -
Mix soy sauce, cooking sake, rice wine vinegar, monkfruit sweetener, crushed garlic, minced ginger, cornflour, and water in a jug with a whisk until combined, and there are no lumps.
04 -
Pour the sauce into the same pan that salmon was cooked in and stir continuously with a spoon for 30 seconds. It will thicken very quickly. Remove from heat once desired consistency is reached.
05 -
Add salmon back to the pan and spoon sauce over to coat.
06 -
Serve salmon pieces with cooked rice, edamame beans, and steamed broccoli, divided evenly between two bowls. Garnish with sesame seeds and sliced green onions.
# Notes:
01 -
You can use skin-on salmon if preferred. Just make sure to pat dry before cooking to ensure crispy skin.
02 -
Frozen, shelled edamame works well in this recipe and cooks quickly in the microwave.
03 -
For broccoli, chop into small pieces and microwave in a little water for a couple of minutes to retain firmness.
04 -
If you can't find monkfruit sweetener, you can substitute with Natvia Gold or another granulated sweetener.