Salmon teriyaki rice bowl
8
Points®
Total time: 50 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Grab a bowl, fill it with grains, veggies, protein, and herbs or spices, and you’ve got yourself the perfect midweek meal
Ingredients
Salmon, raw
450 g
Teriyaki Sauce
2 tablespoon(s), level
Root Ginger
2 inch slice(s)
Garlic
2 clove(s)
Sesame Oil
1 teaspoon(s)
Chilli, green or red
1 individual
Soy Sauce
2 tablespoon(s)
Broccoli, raw
200 g
Pak Choi
400 g
Calorie controlled cooking spray
4 spray(s)
Brown rice, microwaveable
2 pouch(es)
Sesame Seeds
1 tablespoon(s)
Coriander, fresh
1 tablespoon(s)
Instructions
1
Put the salmon in a shallow dish with the teriyaki marinade, grated ginger and half the garlic. Cover and marinate in the fridge for at least 30 minutes.
2
Heat the oil in a large wok or frying pan over a medium-high heat. Stir-fry the remaining ginger and garlic with the chilli for 1-2 minutes, then add the broccoli and soy sauce and stir-fry for 3-4 minutes. Add the pak choi and choi sum and stir-fry for 2 minutes until just wilted.
3
Meanwhile, heat a nonstick griddle pan over a high heat and mist with cooking spray. Griddle the salmon for 5 minutes, turning once, until cooked through.
4
Cook the rice to pack instructions and divide between bowls. Top with the greens and salmon and serve garnished with the sesame seeds and coriander.
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