Teriyaki Salmon and Rice Bowl Recipe

Total time 150 mins
15 mins preparation time
120 mins marinating time
15 mins cooking time

Ingredients

2 portion(s)
2 
salmon fillets approx 200 g
1 
courgette, sliced into rounds
120 g
brown rice, cooked according to packet instructions
1 
avocado, peeled and sliced
200 g
leaf spinach
2 
small peppers
3 
celery sticks, sliced into 1 cm pieces
75 g
cherry tomatoes, halved
salt & pepper
olive oil

Preparation

Step 1

Cover the salmon fillets in the teriyaki sauce and put them in the fridge for a couple of hours to marinate.

Step 2

Preheat oven to 180C. Put the salmon and sauce into a baking pan, ensuring each fillet is evenly coated with the teriyaki sauce. Cook for 12-15 minutes or until cooked to your liking.

Step 3

While the salmon is cooking, fry the celery, pepper and courgette in the olive oil for about 5 minutes until slightly softened. Season with pepper.

Step 4

Blanch the leaf spinach in hot water briefly and drain.

Step 5

Divide the hot cooked rice into two bowls, add the lightly fried vegetables and spinach. Top with the salmon, followed by the avocado slices and cherry tomatoes. Squeeze over a wedge of lemon and serve.

Recipe-ID: 428

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Cover the salmon fillets in the teriyaki sauce and put them in the fridge for a couple of hours to marinate.

Preheat oven to 180C. Put the salmon and sauce into a baking pan, ensuring each fillet is evenly coated with the teriyaki sauce. Cook for 12-15 minutes or until cooked to your liking.

While the salmon is cooking, fry the celery, pepper and courgette in the olive oil for about 5 minutes until slightly softened. Season with pepper.

Blanch the leaf spinach in hot water briefly and drain.

Divide the hot cooked rice into two bowls, add the lightly fried vegetables and spinach. Top with the salmon, followed by the avocado slices and cherry tomatoes. Squeeze over a wedge of lemon and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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