For an easy weeknight dinner that feels fresh, colourful and genuinely satisfying, Leah Itsines’ teriyaki salmon bowls are hard to beat. Taken from her new cookbook, Healthy Meals for Busy People, the recipe brings together crisp-skinned salmon, brown rice, avocado, edamame and crunchy vegetables, all finished with a simple homemade teriyaki sauce. The sauce is the real star here, made with everyday pantry ingredients and just enough sweetness, salt and heat to bring the whole bowl together. Best of all, the recipe comes together quickly, making it a great option for busy evenings when you want something nourishing without spending hours in the kitchen.
Teriyaki Salmon Bowls
The hero of this recipe is the homemade teriyaki sauce; it is so simple to make and uses ingredients easily found in the pantry.
SERVES 4 | PREP TIME 10 minutes | COOK TIME 10 minutes
Ingredients
4 × 200 g (7 oz) salmon fillets
1 tablespoon olive oil
2 cups (370 g) cooked brown rice
1 large avocado, thickly sliced
1 large carrot, julienned
1 cup (160 g) edamame beans, cooked according to packet instructions
1 small cucumber, cut into ribbons
2 spring onions (scallions), thinly sliced
TERIYAKI SAUCE
½ cup (125 ml) soy sauce
cup (80 ml) oyster sauce
2 tablespoons honey, warmed
2 tablespoons grated ginger
3–4 garlic cloves, grated
2 small red chillies, diced (optional)
Method
To make the teriyaki sauce, mix together all the ingredients in a shallow dish. Set aside 4 tablespoons to use later.
Add the salmon fillets to the remaining teriyaki sauce, and turn to coat the fish.
Heat the oil in a frying pan over medium heat. Cook the salmon skin-side down for 2–3 minutes or until the skin is crisp. Once the skin is crisp, cook, turning occasionally, for 8 minutes or until cooked to your liking.
Divide the brown rice between the bowls and top with the avocado, carrot, edamame beans and cucumber. Place a salmon fillet on each bowl and drizzle with the reserved teriyaki sauce. Sprinkle with sliced spring onions to serve.
Leahʼs notes If you have extra time, the salmon can be marinated overnight or for a few hours. Keep the reserved teriyaki sauce in the fridge until you are ready to cook.
For an easy weeknight dinner that feels fresh, colourful and genuinely satisfying, Leah Itsines’ teriyaki salmon bowls are hard to beat. Taken from her new cookbook, Healthy Meals for Busy People, the recipe brings together crisp-skinned salmon, brown rice, avocado, edamame and crunchy vegetables, all finished with a simple homemade teriyaki sauce. The sauce is the real star here, made with everyday pantry ingredients and just enough sweetness, salt and heat to bring the whole bowl together. Best of all, the recipe comes together quickly, making it a great option for busy evenings when you want something nourishing without spending hours in the kitchen.
Teriyaki Salmon Bowls
The hero of this recipe is the homemade teriyaki sauce; it is so simple to make and uses ingredients easily found in the pantry.
SERVES 4 | PREP TIME 10 minutes | COOK TIME 10 minutes
Ingredients
4 × 200 g (7 oz) salmon fillets
1 tablespoon olive oil
2 cups (370 g) cooked brown rice
1 large avocado, thickly sliced
1 large carrot, julienned
1 cup (160 g) edamame beans, cooked according to packet instructions
1 small cucumber, cut into ribbons
2 spring onions (scallions), thinly sliced
TERIYAKI SAUCE
½ cup (125 ml) soy sauce
cup (80 ml) oyster sauce
2 tablespoons honey, warmed
2 tablespoons grated ginger
3–4 garlic cloves, grated
2 small red chillies, diced (optional)
Method
turn to coat the fish.
Leahʼs notes
If you have extra time, the salmon can be marinated overnight or for a few hours. Keep the reserved teriyaki sauce in the fridge until you are ready to cook.
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