DinnerMain Course

Salmon Teriyaki Bowl

Name: Salmon Teriyaki Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 porcje
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 ząbek garlic minced; 5 g fresh ginger grated; 5 g cornstarch; 15 ml water; 1 łyżka vegetable oil; 200 g broccoli cut into florets; 2 szklanka cooked rice warm; 1 łyżeczka sesame seed toasted (opcjonalnie); 15 g green onion sliced (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 35 min
Porcje: 2
Trudność: Średni
Na porcję: 881 kcal

Informacja o alergenach: może zawierać ryby, gluten, sezam, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

300 gsalmon fillet, skin on or off
1 łyżkavegetable oil
200 gbroccoli, cut into florets
2 szklankacooked rice, warm

teriyaki sauce

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

cornstarch slurry

15 mlwater

garnish

1 łyżeczkasesame seed, toasted(opcjonalnie)
15 ggreen onion, sliced(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated fresh ginger for the teriyaki sauce.
Około 2 min
2
In a separate tiny bowl, combine the cornstarch and water to create a slurry; set aside.
Około 1 min
3
Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
6
Flip the salmon and cook for another 3-4 minutes, or until cooked through to your desired doneness.
Około 4 min
Wskazówka kucharza: 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.
Około 1 min
9
Bring the sauce to a gentle simmer, then slowly whisk in the cornstarch slurry.
Około 1 min
Wskazówka kucharza: Whisk constantly to prevent lumps.
10
Cook, stirring, for 1-2 minutes until the sauce thickens to a glossy consistency.
Około 2 min
11
Return the cooked salmon to the skillet and spoon the teriyaki sauce generously over each fillet, ensuring they are well coated.
Około 1 min
12
While the salmon is cooking, steam the broccoli florets until tender-crisp, about 3-5 minutes.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min

Na porcję

Wartości odżywcze

70%Ocena

Kalorie: 881,1kcal
Białko: 42,3g
Węglowodany: 103,8g
Tłuszcz: 28,7g
Błonnik: 5,2g
Cukry: 15,7g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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