Teriyaki Salmon and Broccolini Rice Bowls
⅓ cup reduced salt soy sauce
1 tablespoon rice wine vinegar
2 teaspoons runny honey
1 clove garlic, crushed
3cm piece of ginger, sliced
1 tablespoon vegetable oil
4 Big Glory Bay salmon portions
3 bok choy
8 broccolini stalks
½ cup shelled edamame soybeans
4 tablespoons reduced salt soy sauce
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 cups brown rice, cooked
1 tablespoon sesame seeds, toasted
1 teaspoon shichimi togarashi, optional
Cook brown rice as per packet instructions.
In a bowl, combine the teriyaki sauce ingredients together.
Heat oil in a large non-stick sauté pan. Place the salmon flesh side down, fry for 3 minutes on each side or until cooked to your liking. Remove from the pan and set aside to rest.
Return the pan to the heat and add the teriyaki sauce. Simmer for 1-2 minutes until reduced and thickened. Return the salmon to the pan and coat in the sauce.
Bring a pot of water to a rolling boil and place a steamer on top with a fitting lid. Steam greens until tender.
In a small bowl, whisk together soy sauce, sesame oil and ginger. Pour over steamed greens and toss to combine.
Serve salmon and steamed greens on brown rice. Top with toasted sesame seeds and shichimi togarashi.