Teriyaki Salmon Bowl
Dunnes Stores
Dunnes Stores
Recipe - Beacon Court
Teriyaki Salmon Bowl
Prep Time10 Minutes
Servings2
Cook Time10 Minutes
Ingredients
1 tbsp sunflower or olive oil
2 salmon fillets
100ml teriyaki sauce
200g broccoli, cut into florets
1 avocado, sliced
150g basmati rice, cooked
1 red chilli, sliced
1 spring onion, sliced
Directions
INGREDIENTS
- 1 tbsp sunflower or olive oil
- 2 salmon fillets
- 100ml teriyaki sauce
- 200g broccoli, cut into florets
- 1 avocado, sliced
To serve:
- 150g basmati rice, cooked
- 1 red chilli, sliced
- 1 spring onion, sliced
METHOD
- Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
- Once hot, brush most of the marinade from the salon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
- Meanwhile, steam or boil the broccoli until al dente.
- Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce.
Optional serving suggestion: Garnish with chilli slices and spring onion.
10 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Dunnes Stores Pure Sunflower Oil 1L
€1.69€1.69/l
Dunnes Stores Skin On Salmon Darnes 600g
€9.99€16.65/kg
Dunnes Stores Japanese Style Teriyaki Sauce 250ml
€1.50€6.00/l
Dunnes Stores Freshly Frozen Broccoli Florets 1kg
€1.05€1.05/kg
Dunnes Stores Loose Avocado
€0.69
Dunnes Stores Basmati Rice 250g
€0.65€2.60/kg
Dunnes Stores Organic Vegetables Mixed Chillies
€2.49€24.90/kg
My Family Favourites Scallions
€0.85
Recipe
INGREDIENTS
- 1 tbsp sunflower or olive oil
- 2 salmon fillets
- 100ml teriyaki sauce
- 200g broccoli, cut into florets
- 1 avocado, sliced
To serve:
- 150g basmati rice, cooked
- 1 red chilli, sliced
- 1 spring onion, sliced
METHOD
- Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
- Once hot, brush most of the marinade from the salon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
- Meanwhile, steam or boil the broccoli until al dente.
- Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce.
Optional serving suggestion: Garnish with chilli slices and spring onion.