Teriyaki Salmon Bowl

This sauce goes perfect with salmon, chicken, prawns - any protein you like really. However, I think it goes particularly well with salmon. The sauce is garlicky, salty and tangy, but a great one for non-spice lovers to enjoy, that still packs a lot of flavour. This is a great meal prep dinner as you can cook all of this in advance and keep it in the fridge for the week. This would also be great served on some noodles or a bed of stir fried veggies.

Ingredients

Serves 4 | 377 calories per serving (excluding rice)

• 400g salmon darnes

• 2tbsp sesame oil

• 2 tbsp olive oil

• 1 whole bulb of garlic, minced (about 10 cloves)

• Large thumb sized piece of ginger, minced

• 8 tbsp soy sauce

• 4 tbsp apple cider vinegar

• 2 tbsp oyster sauce

• 1 1/2 tbsp sugar

• 2 spring onion, thinly sliced

• Black pepper

• Lime, to garnish

To serve (577 calories for entire meal with rice)

• 1 cup cooked basmati rice per person (about 200g)

• Red pepper, sliced and sauteéd

• Handful frozen peas, thawed and stirred through the rice

Method

1. In a pan, heat up your oil until very hot. While it’s heating mix all your ingredients for your sauce (soy, oyster, sugar & vinegar) and mince your garlic & ginger.

2. When the pan is hot, add your salmon skin side down and cook for 3 minutes on each side. Season the pink side with pepper before flipping. You should get a nice golden colour on the top of your salmon. Remove it from the heat.

3. Place your sauce into the same pan and stir when it begins to bubble.

4. Re-add your salmon and baste your salmon in the sauce. Simmer for about 8-10 minutes, until the sauce has reduced/thickened.

5. Serve with some steamed rice with some sauteéd veggies stirred through (I used peas & pepper).

6. Garnish with a sprinkle of chopped spring onion and a wedge of lime to squeeze over the top.