SALMON TERIYAKI BOWLS WITH WILD RICE
Naila Siraj @nailamaz on Instagram
- 1 cup Floating Leaf rice
- 1 tsp soy sauce
- 1/2 tsp ginger and garlic paste
- 1/2 tsp black pepper
- Pinch of salt
- Olive Oil 1 tbsp
I cooked in my fav instant pot but it can be cooked on stove according to package directions
Put everything in the instant pot and set at high pressure for 28 minutes and let release all the steam naturally.
If cooking on stove I would add everything together and follow directions for cooking on package for time and water.
Cut the baby potatoes into quarters and pan fry in 2tbsp oil till browned and cooked. Keep them in a warm oven while you make the salmon.
Other ingredients for bowl:
Use whatever you like it can be so versatile,
- Lettuce 2 cups
- Avocado 2 sliced
- Sliced red onion 1
- Habanero pepper sliced 1
- Scallions/spring onions 3 sliced
- Cilantro 2tbsp chopped
- 1/3 cup soy sauce
- 1/3 cup water
- 2 cloves minced garlic
- 1/2-inch minced ginger
- 3tsp honey
- Juice of 1 lemon
- 11/2 tbsp brown sugar
- 2 tsp corn starch dissolved in little water
- Sesame seeds as you like
Add everything except corn starch and sesame seeds in a saucepan and cook till simmering, keep heat low.
(At this point I took 2tsp out and marinated fish with it)
Add corn starch and cook till desired consistency, add sesame seeds.
NOW THE SALMON:
- I used two big fillets and divided into cubes
- Washed it with vinegar and added 11/2tsp garlic powder and that teriyaki marinade and a bit if lemon juice
Then just pan fry in oil till slightly crispy and browned.
Once cooked, add half the sauce to pan, stir to coat fish and turn off heat add half of scallions and cilantro.
Make the bowls by adding all your ingredients and pour the rest of sauce on top sprinkle more sesame seeds and rest of cilantro and scallions and lemon wedges if you like.