Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian

Teriyaki salmon rice bowl

Glazed salmon over rice with edamame, cucumber and avocado.

Calories

635

Protein

38 g

Carbs

63 g

Fat

26 g

Per serving. Makes 2 servings.

Ingredients

• 250 g Salmon fillet
• 300 g White rice, cooked
• 100 g Edamame, frozen
• 0.5 Cucumber
• 0.5 Avocado
• 1 tsp Sesame seeds
• 2 servings Teriyaki sauce

Contains: Cereals containing gluten, Fish, Sesame, Soybeans. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan) and line a small tray with baking paper.
2. Put the salmon on the tray, brush with a little of the teriyaki sauce and bake for 12 minutes, brushing with more sauce halfway, until the fish flakes easily.
3. Meanwhile, cook the edamame in boiling water for 3 minutes and drain. Warm the rice.
4. Slice the cucumber and avocado.
5. Divide the rice between two bowls and top with the salmon, edamame, cucumber and avocado. Drizzle with the remaining sauce and sprinkle with the sesame seeds.

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