Teriyaki Salmon Bowl
20 Min
Easy
We couldn't resist making this dish as it's on so many Japanese Restaurant menus so we know you love it as much as us! Made with our NEW Maggi Pan Perfect Teriyaki Sauce it takes minutes to put together... great for the whole family or a bunch of mates.
Ingredients
4
ingredient_quantity
recipe ingredient
37
g
Maggi Pan Perfect Teriyaki
600
g
Salmon Fillets
20
g
sesame seeds
1
tablespoon
sunflower or vegetable oil
240
g
Sticky rice (uncooked), basmati or brown rice
2
Mediums
Carrots, peeled and finely sliced into matchsticks
200
g
Baby Spinach
0.5
bunch
spring onions, sliced
200
g
edamame beans
1
Medium
lime (optional, to serve)
.
Nutrition Value
Carbohydrate
67.1 g
Energy
590.9 kcal
Fat
16.1 g
Fibre
6.4 g
Protein
44.2 g
of which: saturates
2.4 g
Sodium
577.1 mg
of which: sugars
7.8 g
Information per serving
Instructions
20 Minutes
-
Step1
5 MinSprinkle the sesame seeds onto a plate and dip the salmon fillets into the seeds to create a sesame crust on top of each fillet. -
Step2
10 MinHeat 1 tablespoon of oil in a frying pan over a low to medium heat and fry the salmon for a few minutes on each side until the seeds are browned and the fish is cooked through. Transfer the fish to a plate and cover to keep warm. Cook the rice according to the pack instructions. -
Step3
3 MinMix the teriyaki sauce seasoning with the water as directed on the pack and add to the pan that the salmon was cooked in. Heat until bubbling, stirring occasionally until you have a thickened sticky sauce. -
Step4
2 MinBriefly stir fry the edamame and spinach until just wilted. Serve everything together, glazed with the sauce and dive in!
