Teriyaki Salmon Bowl

If you're looking to add some healthy omega 3 fats to your diet, salmon is an excellent way to do it! And this salmon bowl is a quick and easy midweek dinner, that you'll be keen to add to your weekly rota. 

Feel free to switch up the veggies to what's in season over the year, and don't forget that frozen veggies are just as healthy.

Serves 2

Ingredients

2 salmon fillets

2 tbsp tamari (soy sauce)

2 tbsp mirin (rice vinegar)

2 tbsp sherry

1 tsp honey

1 tsp water

1 tsp cornflour

180g cooked quinoa

60g fresh spinach

1 avocado, sliced

40g edamame, shelled

1 carrot, grated

1 tsp sesame seeds

1 sheet Nori (or roasted seaweed snack) cut into thin slices

1 spring onion, sliced

Method:

1. Preheat the oven to 200°C.  Prepare a baking sheet with greaseproof paper on top of foil.

2. In a small pan, combine tamari, mirin, sherry and honey and heat gently over a low-medium heat.

3. In a separate bowl, whisk together the cornflour and water. Add to the tamari and bring to the boil. Reduce the heat and stir until the teriyaki reaches desired consistency (about 2-3 mins).

4. Place the salmon skin side down on the prepared baking sheet, brush with teriyaki sauce. Reserve any unused teriyaki sauce. Place in the oven and cook for approx. 12-15 mins until pink.

5. While the salmon is cooking, heat a large pan, drizzle a small amount of water and cook the spinach until it wilts, season with salt and pepper.

6. To assemble, divide the cooked quinoa between bowls. Top with the almonds, spinach, carrot, edamame, avocado, sesame seeds, onions and Nori strips. Drizzle the remaining teriyaki

sauce over the bowls.

7. Enjoy!