Salmon Teriyaki Bowl || Recipe

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is a budget-friendly alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free alternative.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch.

Pat the salmon fillets dry with clean paper towels.

Season the salmon with Merman's Revenge salmon seasoning.

Heat a 12-inch cast iron skillet and add butter and olive oil to it.

Let the butter and olive oil get hot and melty.

In a small pot, add mixed vegetables and about 3 oz of water to steam them.

Cook the mixed vegetables until heated through and season with salt and pepper at the end.

Place the salmon fillets skin-side down in the skillet and cook for about 3 minutes on each side.

Flip the salmon after about 3 minutes, checking for color change halfway through cooking.

Cook the salmon for a total of about 4 minutes, ensuring it is cooked through.

Remove the salmon from the skillet and brush on teriyak glaze while warm.

Assemble the bowls starting with a base of rice, then add about half a cup of vegetables, and top with salmon fillet or chopped salmon.

Drizzle a little more teriyak glaze over the assembled bowls before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens