Teriyaki salmon donburi

Name: Teriyaki salmon donburi
Cook time: 20 min
Yield: 2

with Japanese pickles and charred edamame

Ready in around 20 mins

RECIPE FACT:

Donburi is a “rice-bowl dish” consisting of a protein and vegetables served over a bowl of rice

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO MAKE THE JAPANESE PICKLES:

Slice the radish in half and finely slice into half-moons. Place into a bowl and pour over the pickle dressing. Peel the carrot and make ribbons by running the peeler the full length along the carrot rotating after each peel and set aside.
2. TO COOK THE SALMON:

Line an oven dish with baking paper and place the salmon fillets skin side down. Spoon over the teriyaki glaze and bake in the oven for 8-10 mins.
3. TO CHAR THE EDAMAME AND HEAT THE RICE AND QUINOA:

Spray oil into a non-stick frying pan and once hot add the edamame, season with salt and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed brown rice and quinoa, squeezing gently on the bag to break up any large clumps. Add to the pan with the carrot and cook for 1-2 mins until heated through.
TO SERVE:

Spoon rice and charred edamame into bowls, arrange pickled radish on the side pouring over a little of the rice pickle dressing to season the rice. Top with teriyaki glazed salmon, dollop with ginger and avocado cream and sprinkle over toasted sesame and nori.