Teriyaki Salmon Rice Bowl
19 Min
Intermediate
With just a few ingredients and our Maggi Pan Perfect Teriyaki you can make this super easy Teriyaki Salmon Rice Bowl. It makes 4 portions so you can prep lunch for 2 days on the trot! Win!
Ingredients
4
ingredient_quantity
recipe ingredient
37
g
Maggi Pan Perfect Teriyaki
500
g
Salmon Fillets
1
pinch
Pepper
2
tablespoons
Olive Oil
500
g
Microwave Brown Rice
350
g
Stir fry vegetables
1
courgette, sliced
200
g
Green Beans
.
Nutrition Value
Carbohydrate
57.3 g
Energy
555 kcal
Fat
20.4 g
Fibre
5.6 g
Protein
34.1 g
of which: saturates
2.9 g
Sodium
521.6 mg
of which: sugars
12.6 g
Information per serving
Instructions
19 Minutes
-
Step 1
2 MinWash the salmon fillets, pat dry and cut into cubes. Season with salt and pepper. -
step 2
8 MinHeat 1 tablespoon of oil in a pan. Briefly fry the salmon cubes on all sides. Make the Teriyaki sauce by mixing the seasoning with 150ml cold water and heating the sauce in a pan for 5 minutes until thickened. Pour half the teriyaki sauce over and caramelize, stirring the chunks of salmon into the sauce and keep warm over low heat. Reserve the remaining sauce to serve with the dish later. -
step 3
7 MinHeat the rice as per the instructions on the pack. Heat 1tbsp oil in another pan and stir fry the vegetables for 3-4 minutes. Add the rice and stir fry for a further 1-2 minutes. -
Step 4
2 MinAdd the cooked teriyaki salmon to the rice and veg and serve in bowls with extra sauce as you like.
