Teriyaki Salmon Rice Bowl

Ingredients

• 600 g salmon fillets · 600 g · 1248 kcal
• 3 tbsp soy sauce · 48 g · 25 kcal
• 2 tbsp honey · 42 g · 129 kcal
• 1 tbsp sesame oil · 14 g · 120 kcal
• 1 garlic clove · 4 g · 6 kcal
• crushed
• 20 g fresh ginger · 20 g · 16 kcal
• grated
• 300 g cooked rice · 300 g · 390 kcal
• 200 g broccoli · 200 g · 68 kcal
• 1 tbsp sesame seeds · 9 g · 52 kcal

Method

1. Whisk the soy sauce, honey, sesame oil, garlic and ginger together for the teriyaki glaze.
2. Pat the salmon dry. Heat a little oil in a non-stick pan over medium-high heat and cook the salmon, skin-side down, for 4 minutes.
3. Flip, pour the glaze over and cook for 2-3 minutes more, spooning the bubbling glaze over the fish until it is sticky and just cooked through.
4. Meanwhile steam the broccoli for 3-4 minutes until tender and warm the cooked rice.
5. Serve the salmon over rice with the broccoli, spooning over any extra glaze and scattering with sesame seeds.

Nutrition per serving

Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).