Delicious and nutritious this quick and easy teriyaki salmon bowl is perfect for week night dinners and also smart enough to serve to guests.
- 1 cup Jasmine or Red rice
- 500g jar Barker’s NZ Honey Teriyaki with Sake Meal Sauce
- ¼ cup light olive oil
- 4 x 125g salmon fillets, skin on
- 450g brussels sprouts, shredded
- 150g snow peas
- 2 teaspoons black sesame seeds, lightly toasted
- 2 tablespoons crisp fried shallots (or onions)
Rinse the rice well and cook to packet instructions.
Pour the contents of the jar into a small saucepan and gently heat until bubbling.
At the same time heat a drizzle of oil in a large frying pan over a medium – high heat.
Cook the salmon skin side down for 3 minutes before carefully turning and cooking for a further 2 minutes. The salmon will still be pink in the middle so cook for longer if you prefer it cooked through.
Remove the salmon from the pan and set aside, spoon over the hot Teriyaki with Sake Meal Sauce.
Rinse out the pan and return to the heat with a film of oil and quickly cook the brussels sprouts over a high heat until just tender, this will only take a couple of minutes. Season generously with salt and freshly ground black pepper.
Arrange the rice and brussels sprouts between 4 bowls. Place a salmon fillet in each bowl with a few snow peas, spoon over extra sauce.
Sprinkle with the seeds and crispy shallots.