Teriyaki salmon rice bowls with pickled ginger
In today's vernacular, rice bowls have connotations. 'Healthy' 'clean eating' 'vegan' you name it, it's assumed to be so healthy that it's boring. I beg to differ when it comes to this teriyaki salmon rice bowl - the flavours are salty and spicy and sweet, there is crunch and crispness and also beautifully moist and tender salmon.It's so tasty, you wouldn't know it was healthy.
Servings: 4
Ingredients
Pickled ginger
- 50 g fresh ginger peeled
- 1 tsp salt
- 50 ml rice wine vinegar
- 1 tbsp sugar
Teriyaki salmon
- 4 skinless salmon fillets
- 2 tbsp sweet chilli sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp mirin
- 2 tbsp soy sauce
- 1 tsp freshly grated ginger
- 4 pak choi
- 1 clove of garlic crushed
- Chilli flakes
- Juice of ½ lime
- Rice, cashews, mustard and poppy seeds, coriander and sliced chilli to serve
Instructions
- Chop the ginger into small chunks, put in a bowl and sprinkle with the salt. Toss it all together to cover evenly and leave for about 30 minutes to release its moisture. When ready, bring the vinegar and sugar to boil in a sauce pan and pour over the ginger. It will gradually turn pink as it pickles. Just before serving, slice a few chunks into thin strips.
- Preheat the oven to 200°C/180°C fan/400°F. Mix together the sweet chilli, honey, sesame oil, mirin, soy sauce and grated ginger and taste for seasoning. Lay the salmon fillets in a baking dish with high sides and spoon over the teriyaki sauce. Cover the dish with foil and slide it into the hot oven to cook for 10 minutes covered, then another 5 without the foil. Meanwhile, cook your chosen rice according to packet instructions.
- Prepare the pak choi by chopping off the base, separating the leaves and washing them thoroughly. Heat a wok with some flavourless oil then add the pak choi, along with the crushed garlic and some chilli flakes to taste. Allowing the leaves to wilt and the crisp stalks to soften, then squeeze in the lime juice.
- Toast the cashew nuts, mustard and poppy seeds in a dry pan over low heat, moving them regularly. When the seeds begin to jump and pop, they are ready.
- Fill a bowl with rice. Top with a fillet of salmon, pak choi, pickled ginger slices, and garnish with cashews, mustard and poppy seeds, coriander and chilli, then an extra drizzle of teriyaki sauce.