Teriyaki Salmon Bowls with Ginger Sesame Greens & Coconut Rice

February 19 2020
« SCROLL PHOTOS LEFT TO RIGHT »

This week's new recipe are these delicious Teriyaki Salmon Bowls with Ginger Sesame Greens and Coconut Rice.

These flavour-packed bowls make the perfect quick and easy dinner and are also great to cook for a group as you can easily multiply the amount of salmon and bake it all at once in the oven.

For the greens, I've used bok choy, gia lan (Chinese broccoli) and snow peas. Feel free to use your favourite green veggies. Other delicious options would be broccoli, broccolini, beans, baby spinach, etc. If you prefer, you could also swap the salmon for chicken breast or thigh, or go veg and use some firm tofu. All options would taste delicious.

If you are serving more than two people simply double or triple the quantities listed as needed.

Enjoy the recipe and please let me know if you have any questions in the comment section below.

 

 

 

Teriyaki Salmon Bowls with Ginger Sesame Greens & Coconut Rice  |  Gather & Feast

Teriyaki Salmon Bowls with Ginger Sesame Greens & Coconut Rice  |  Gather & Feast

Ingredients

GF, DF
30-40 minutes
2

Teriyaki Salmon

  • 1 tbs honey 
  • 2 tbs tamari or soy sauce
  • 1 tsp mirin
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 clove fresh garlic, crushed or finely grated
  • 1-inch piece of fresh ginger, finely grated
  • 1 large salmon fillet, roughly 200g (you could also use chicken breast or thigh OR for a veg version, some firm tofu, cut into inch sized cubes)


Ginger Sesame Greens

  • 5 large handfuls of greens - I've used bok choy, gia lan (Chinese broccoli) and snow peas. Feel free to use your favourite green veg. Other delicious options - broccoli, broccolini, beans, baby spinach, etc. 
  • 2 cloves fresh garlic, crushed or finely grated
  • 1-inch piece of fresh ginger, finely grated
  • 2 tbs sesame oil
  • 1 tbs tamari or soy sauce


Coconut Rice

  • 1 cup jasmine rice, rinsed well - It’s important to rinse the rice as this helps make it nice and fluffy. It also means we add less water to the pot when cooking, 1¼ cups of water instead of 1½ cups if we didn't rinse.
  • 1 tbs coconut oil
  • Pinch of salt
  • 1¼ cup boiling water 


Toppings

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

Method

Teriyaki Salmon

  1. Preheat your oven to 180C / 350F (fan-forced).
  2. In a medium-sized bowl combine the honey, tamari, mirin, rice wine vinegar, sesame oil, garlic and ginger.
  3. Add the salmon fillet (or protein of your choice) and coat thoroughly.
  4. Place the salmon and the combined sauce into a small paper-lined baking dish.
  5. Bake for 15-20 minutes depending on how ‘well done’ you like your salmon. I like to use my ovens oven+grill function for this so the salmon crisps a little on top. If your oven doesn't have this option simply bake at 180C / 350F for 15 minutes then grill for 5 minutes, keeping an eye on it so it doesn't burn. All ovens are so different!
  6. Once cooked, remove from the oven.


Coconut Rice

  1. In a small saucepan add the coconut oil, rinsed rice, and a little salt.
  2. Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes.
  3. DO NOT remove the lid at any time. We want all the steam trapped in the pot to create that perfectly fluffy rice.
  4. After 15 minutes, turn off the heat and leave the rice to sit for 3-5 minutes.
  5. Remove the lid and fluff up the rice with a fork.
  6. Set aside until ready to use.


Ginger Sesame Greens

  1. While the rice and salmon are cooking, grab a large saucepan and add the sesame oil, ginger, and garlic.
  2. Now add the greens then sauté on medium heat until bright green and slightly wilted.
  3. Add the tamari and stir to combine.


To Assemble

  1. Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and the ginger sesame greens.
  2. Top with a sprinkle of sesame seeds, spring onions, and a dollop or drizzle of Japanese mayo (if using). Enjoy!

Also on Gather & Feast

Spaghetti with Fresh Clams, Chili & Roasted Almonds plus a Lunch Gathering Menu

October 12 2017
New recipes perfect for entertaining plus a little table styling inspiration.
Read more

It’s nearly CHRISTMAS again… and this year (after the popularity of last years super

Read more

Niçoise Salad

February 18 2015
Fresh and quality produce is key to perfecting this simple dish.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple wholesome recipes & the occasional sweet treat. x  

Read more