Rainbow Teriyaki Salmon Bowls with Edamame & Rice

Prep time: 20 minutes 

Cook time: 20 minutes 

Serves: 4

Ingredients:

• 4 boneless salmon portions, approx. 150g each

• 1 tablespoon oil of choice (I use extra virgin olive oil)

• Simply Wholesome Pantry Teriyaki Recipe Base  

• 1 tablespoon brown sugar

• 1 tablespoon soy sauce  

• 1 cup jasmine rice, rinsed well 

• 1 cup red cabbage, very finely shredded 

• 1 cup frozen edamame beans, thawed 

• 1 large carrot, julienned 

• 1 large avocado, sliced 

• 3 tablespoons fried shallots 

• Fresh lime juice to serve 

• Japanese mayonnaise to serve (optional)

Method:

1. Cook the rice as per packet instructions. Once rested, fluff with a fork and set aside. 

2. Using half the Simply Wholesome Pantry Teriyaki Recipe Base, marinate the salmon fillets. Set aside for 10 minutes, but keep the remaining teriyaki sauce. 

3. Combine the remaining Simply Wholesome Pantry Teriyaki Recipe Base, soy sauce and brown sugar. Set aside.  

4. Place a large non-stick frying pan onto medium/high heat. Add the oil and let it heat for 30 seconds. Add the marinated salmon pieces and cook for 4 minutes on the first side and 2-3 minutes on the other side. In the last 1-2 minutes of cooking, pour the remaining sauce mix into the pan and let it just bubble and sizzle. Then turn off the heat. 

5. To serve: Divide rice among bowls. Add the cabbage, edamame beans, carrot and avocado. Add the salmon fillets to each bowl and then drizzle with the pan sauce. Top with fried shallots. Squeeze over fresh lime juice and some japanese mayonnaise to serve.