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Serves 2 
30
Asian Teriyaki Salmon Bowl
Serves 2 30
Crispy teriyaki salmon fillet with garlic fried green beans and egg-fried rice.
Nutritional Information
Energy (kcal)
192kcalFat
6.8gof which saturates
1.2gCarbs
22gof which sugars
3gFibre
1.4gProtein
10gSalt
.33gEnergy (kcal)
799kcalFat
28gof which saturates
4.8gCarbs
90gof which sugars
13gFibre
5.9Protein
43gSalt
1.4Ingredients
- 2 Salmon Fillets
- 4 Garlic Cloves
- 1 Thumb of Fresh Ginger
- 3 Medium Eggs
- 1 tbsp Vegetable Oil
- 1 tbsp of Soy Sauce
- 1 tbsp of Honey
- 1 tsp of Sesame Oil
- 220g Basmati Rice
- 220g Green Beans
- 330ml Water
Method
- Put a little vegetable oil into a saucepan over medium heat. Add the basmati rice and dry-fry for about 30 seconds to 1 minute (until it starts to smell like popcorn). Add the water, stir well and cover with a lid. Bring to the boil before reducing the heat to low and leaving to cook for 8 minutes (keep it covered, no stirring needed). After 8 minutes, turn the heat off and leave steaming for 15 minutes, before removing the lid and fluffing the rice. Set aside.
- Rinse and dry the salmon fillets and check for pin-bones. If there are any scales on the skin, scrape off. Alternatively remove the skin.
- Mix together the teriyaki marinade (soy sauce, honey, sesame oil) and drizzle onto the salmon fillets. Marinade for at least 5 minutes.
- Turn on the grill to its highest heat. Sprinkle the diced fresh ginger on the salmon fillets, then insert them (skin side up) under the grill for about 8-10 minutes or until fully cooked.
- Top & tail the green beans and slice in half. Heat a pot of water to boiling and blanch the green beans for 1 minute, before taking them out and refreshing them in cold water.
- Heat vegetable oil in the frying pan over high heat. Add the sliced garlic and fry for 10 seconds, then add the drained green beans, stir-frying for 1 minute before setting aside.
- Add vegetable oil in a non-stick pan at its highest heat. Beat the eggs and pour them into the pan. Once the eggs cook through, break them up and add in the rice along with some salt. Keep stirring and tossing until it starts to slightly dry out.
- Serve the egg-fried rice with the salmon fillet, green beans, and enjoy.
Tip
This recipe can be scaled up or down depending on your individual calorie or macro requirements.
Contains
Green Beans, Salmon, Basmati Rice, EGGS, Honey, SOY Sauce, Vegetable Oil, Garlic, Ginger, SESAME Oil.
ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.
Ingredients
- 2 Salmon Fillets
- 4 Garlic Cloves
- 1 Thumb of Fresh Ginger
- 3 Medium Eggs
- 1 tbsp Vegetable Oil
- 1 tbsp of Soy Sauce
- 1 tbsp of Honey
- 1 tsp of Sesame Oil
- 220g Basmati Rice
- 220g Green Beans
- 330ml Water
Method
- Put a little vegetable oil into a saucepan over medium heat. Add the basmati rice and dry-fry for about 30 seconds to 1 minute (until it starts to smell like popcorn). Add the water, stir well and cover with a lid. Bring to the boil before reducing the heat to low and leaving to cook for 8 minutes (keep it covered, no stirring needed). After 8 minutes, turn the heat off and leave steaming for 15 minutes, before removing the lid and fluffing the rice. Set aside.
- Rinse and dry the salmon fillets and check for pin-bones. If there are any scales on the skin, scrape off. Alternatively remove the skin.
- Mix together the teriyaki marinade (soy sauce, honey, sesame oil) and drizzle onto the salmon fillets. Marinade for at least 5 minutes.
- Turn on the grill to its highest heat. Sprinkle the diced fresh ginger on the salmon fillets, then insert them (skin side up) under the grill for about 8-10 minutes or until fully cooked.
- Top & tail the green beans and slice in half. Heat a pot of water to boiling and blanch the green beans for 1 minute, before taking them out and refreshing them in cold water.
- Heat vegetable oil in the frying pan over high heat. Add the sliced garlic and fry for 10 seconds, then add the drained green beans, stir-frying for 1 minute before setting aside.
- Add vegetable oil in a non-stick pan at its highest heat. Beat the eggs and pour them into the pan. Once the eggs cook through, break them up and add in the rice along with some salt. Keep stirring and tossing until it starts to slightly dry out.
- Serve the egg-fried rice with the salmon fillet, green beans, and enjoy.
Tip
This recipe can be scaled up or down depending on your individual calorie or macro requirements.
Contains
Green Beans, Salmon, Basmati Rice, EGGS, Honey, SOY Sauce, Vegetable Oil, Garlic, Ginger, SESAME Oil.
ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold.