DinnerMain Course

Salmon Teriyaki Bowl

Name: Salmon Teriyaki Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 portioner
Cuisine: japanese
Ingredients: 300 g salmon fillet skin on or off; 60 ml soy sauce; 30 ml mirin; 30 ml sake; 15 g brown sugar packed; 1 fed garlic minced; 5 g fresh ginger grated; 5 g cornstarch; 15 ml water; 1 spsk. vegetable oil; 200 g broccoli cut into florets; 2 kop cooked rice warm; 1 tsk. sesame seed toasted (valgfrit); 15 g green onion sliced (valgfrit)

This salmon teriyaki bowl features perfectly cooked salmon fillets coated in a rich, homemade teriyaki sauce. Served over fluffy rice and accompanied by crisp steamed broccoli, it's a balanced and flavorful meal perfect for a weeknight dinner.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 881 kcal

Allergenoplysninger: kan indeholde fisk, gluten, sesam, soja, sojabønner og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

300 gsalmon fillet, skin on or off
1 spsk.vegetable oil
200 gbroccoli, cut into florets
2 kopcooked rice, warm

teriyaki sauce

60 mlsoy sauce
30 mlmirin
30 mlsake
15 gbrown sugar, packed
1 fedgarlic, minced
5 gfresh ginger, grated
5 gcornstarch

cornstarch slurry

15 mlwater

garnish

1 tsk.sesame seed, toasted(valgfrit)
15 ggreen onion, sliced(valgfrit)

Udstyr

steamer or microwave-safe bowl · knife · whisk · small bowl · large non-stick skillet

Fremgangsmåde

Trin for trin

1
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated fresh ginger for the teriyaki sauce.
Ca. 2 min.
2
In a separate tiny bowl, combine the cornstarch and water to create a slurry; set aside.
Ca. 1 min.
3
Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper.
Ca. 2 min.
Kokkens note: Drying the salmon helps the skin crisp up if you're leaving it on.
4
Heat vegetable oil in a large non-stick skillet over medium-high heat.
Ca. 1 min.
5
Once the oil is shimmering, add the salmon fillets skin-side down (if applicable) and cook for 4-5 minutes until the skin is crispy and golden.
Ca. 5 min.
6
Flip the salmon and cook for another 3-4 minutes, or until cooked through to your desired doneness.
Ca. 4 min.
Kokkens note: Cooking time will vary based on the thickness of your salmon.
7
Remove the salmon from the skillet and set aside on a plate.
8
Reduce the heat to medium, then pour the prepared teriyaki sauce into the same skillet.
Ca. 1 min.
9
Bring the sauce to a gentle simmer, then slowly whisk in the cornstarch slurry.
Ca. 1 min.
Kokkens note: Whisk constantly to prevent lumps.
10
Cook, stirring, for 1-2 minutes until the sauce thickens to a glossy consistency.
Ca. 2 min.
11
Return the cooked salmon to the skillet and spoon the teriyaki sauce generously over each fillet, ensuring they are well coated.
Ca. 1 min.
12
While the salmon is cooking, steam the broccoli florets until tender-crisp, about 3-5 minutes.
Ca. 5 min.
Kokkens note: You can steam them in a microwave-safe bowl with a splash of water, covered, or in a steamer basket over boiling water.
13
Divide the warm cooked rice between two bowls.
14
Place a salmon fillet on top of the rice in each bowl, alongside the steamed broccoli.
15
Garnish with toasted sesame seeds and sliced green onions, if desired, and serve immediately.
Ca. 1 min.

Pr. portion

Næringsindhold

70%Score

Kalorier: 881,1kcal
Protein: 42,3g
Kulhydrat: 103,8g
Fedt: 28,7g
Kostfibre: 5,2g
Sukker: 15,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover salmon and sauce separately from rice and broccoli in airtight containers in the refrigerator.

Genopvarmning

Gently reheat salmon in a microwave or oven until warmed through. Reheat rice and broccoli separately.