Sticky teriyaki salmon bowl

Sticky teriyaki salmon bowl with salmon fillet, brown rice, broccoli, soy sauce, ginger and sesame – savoury, balanced and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 650 kcal per serving
• Protein: 40 g
• Fat: 20 g
• Carbs: 80 g

Ingredients

• 250 g wild salmon fillet
• 200 g brown rice
• 300 g broccoli
• 1 tbsp maple syrup
• 1 piece of fresh ginger (about 2 cm)
• 1 tsp sesame seeds
• 3 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife

1. Cook the brown rice in lightly salted water until fluffy and the water has been absorbed.
2. Divide the broccoli into florets and steam until tender-crisp.
3. For the sauce, stir the soy sauce, maple syrup and freshly grated ginger together until smooth.
4. Cut the salmon into cubes and fry briefly in a hot non-stick frying pan until it takes on some colour on the outside.
5. Add the sauce to the salmon, turn down the heat and let it reduce until the salmon has a glossy glaze.
6. To serve, divide the rice between bowls, arrange the broccoli and teriyaki salmon on top and finish with toasted sesame seeds.

Good to know

When you want to keep it simple but it should still taste like a proper meal, this bowl is just right. Sweet, salty and warm – without much effort.

Swaps

Brown rice → quinoa (more protein and magnesium); salmon → trout (also contains protein and omega-3 fatty acids); maple syrup → date paste (a few more naturally occurring compounds); sesame seeds → chopped walnuts (more omega-3 fatty acids)

Allergens

Contains fish, soya and sesame. Suits children well if the ginger is kept mild and the salmon is cooked all the way through – during pregnancy, too, only eat it well cooked. Contains: gluten (soy sauce).

Dairy-free recipes