sesame crusted salmon rice bowls

Name: sesame crusted salmon rice bowls
Total time: 30 min
Yield: 4 Servings
Ingredients: 4 pieces salmon filet, cleaned and bones removed; 1 tablespoons sesame oil; 1/4 cup white/black sesame seeds, or combination of both; 1/3 cup soy sauce (or GF tamarind); 2 tablespoons Mirin (sweet rice wine); 1/2 cup chicken broth; 1/4 cup brown sugar; 2 teaspoons grated ginger; 1 teaspoon garlic, finely chopped; 1 teaspoon cornstarch; 1/4 cup water; 1 1/2 cups white or brown rice; 3 cups water; pinch of salt; 1-2 cups cooked edamame, outside its shell; 4 tablespoons pickled ginger; 1/2 cucumber, cut into matchsticks; other options: cooked broccoli, bok choy or any other seasonal vegetable

Fabulous bowl food that samples some interesting flavors to complement the sesame crusted salmon. You can change the ingredients on top of the rice to include other favorites such as broccoli, mushrooms, or even a delicious piece of bok choy.

This is a great lunch or dinner recipe. As with many dishes, get creative and start changing the way the salmon is prepared, or make it with chicken, beef or tofu which are delicious with the teriyaki. Oh and if you don’t want to make teriyaki then feel free to substitute with your favorite store bought version.

sesame crusted salmon rice bowls

Posted by Barbara

Ingredients

Recipe serves: 4

	salmon
	4 pieces salmon filet, cleaned and bones removed
	1 tablespoons sesame oil
	1/4 cup white/black sesame seeds, or combination of both
	teriyaki sauce
	1/3 cup soy sauce (or GF tamarind)
	2 tablespoons Mirin (sweet rice wine)
	1/2 cup chicken broth
	1/4 cup brown sugar
	2 teaspoons grated ginger
	1 teaspoon garlic, finely chopped
	1 teaspoon cornstarch
	1/4 cup water
	rice
	1 1/2 cups white or brown rice
	3 cups water
	pinch of salt
	accompaniments
	1-2 cups cooked edamame, outside its shell
	4 tablespoons pickled ginger
	1/2 cucumber, cut into matchsticks
	other options: cooked broccoli, bok choy or any other seasonal vegetable

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Posted by Barbara

time
30 minutes
serves
4
skill level
Easy

Ingredients

salmon
4 pieces salmon filet, cleaned and bones removed
1 tablespoons sesame oil
1/4 cup white/black sesame seeds, or combination of both
teriyaki sauce
1/3 cup soy sauce (or GF tamarind)
2 tablespoons Mirin (sweet rice wine)
1/2 cup chicken broth
1/4 cup brown sugar
2 teaspoons grated ginger
1 teaspoon garlic, finely chopped
1 teaspoon cornstarch
1/4 cup water
rice
1 1/2 cups white or brown rice
3 cups water
pinch of salt
accompaniments
1-2 cups cooked edamame, outside its shell
4 tablespoons pickled ginger
1/2 cucumber, cut into matchsticks
other options: cooked broccoli, bok choy or any other seasonal vegetable

Directions

1 Done	rice Add rice and water with pinch of salt to a medium saucepan.
2 Done	Cook for 15 minutes over medium heat until water is almost all absorbed and holes appear in the rice. If using brown rice you will need to cook longer, or follow directions on package as grains vary.
3 Done	Remove from heat and let sit covered for 5-10 minutes.
4 Done	teriyaki sauce In a small saucepan, add the soy sauce, Mirin, chicken broth, sugar, ginger and garlic. Mix together well and over medium heat bring to a gentle simmer.
5 Done	In another small bowl, mix together the cornstarch and water until well blended.
6 Done	Add the cornstarch and water to the soy mixture, and continue to simmer for at least 10 minutes. Set aside and warm when ready to use. If sauce becomes too thick, add a few tablespoons water or chicken broth. It should be the consistency of a smooth honey.
7 Done	salmon In a shallow bowl, place both type sesame seeds.
8 Done	Brush all sides of the salmon with with the teriyaki sauce and then coat top of each filet with the sesame seeds. Place filets on a baking sheet.
9 Done	Heat oven to 350F(180C).
10 Done	Place salmon in the oven on the middle rack for 10 minutes. Change rack to upper third and put oven on broil.
11 Done	Broil for 3-5 minutes until top in nicely brown and sauce is more carmelized.
12 Done	to serve Place rice into 4 bowls, add salmon filet to each bowl and then evenly divide edamame, ginger and cucumbers. Drizzle over teriyaki sauce and serve warm or room temperature..