Embark on a healthy and delicious culinary journey with this Teriyaki Salmon Poke Bowl with Jasmine Rice, Sugar Snaps & Kiwi Salsa recipe. This dish combines the succulent taste of teriyaki salmon with the comforting texture of jasmine rice, promising a dining experience that’s both exotic and satisfying.
The star of this dish is the teriyaki salmon, cooked until it’s tender and bursting with flavour. The salmon is glazed with a sweet and tangy teriyaki sauce, adding a delightful depth of flavour to the fish.
Adding a touch of comfort to the dish is the jasmine rice. This rice, cooked until it’s light and fluffy, offers a comforting taste that pairs well with the succulent salmon.
To balance out the richness of the dish, the recipe includes a serving of sugar snaps and a kiwi salsa. The sugar snaps, steamed until they’re vibrant and crisp, and the salsa, with its fresh kiwi and tangy dressing, add a refreshing contrast to the meal.
This Teriyaki Salmon Poke Bowl with Jasmine Rice, Sugar Snaps & Kiwi Salsa recipe is an excellent choice for those nights when you want a meal that’s exotic, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a zester, bowl, measuring jug, saucepan, lid, garlic press, frying pan, wooden spoon and aluminium foil.
Teriyaki Salmon Poke Bowl with Jasmine Rice, Sugar Snaps & Kiwi Salsa
Print RecipeIngredients
- 1 Kiwi
- 1 Red Chilli
- 1 Spring Onion
- 1 Lime
- 150g Jasmine Rice
- 80g Sugar Snap Peas
- 1 Garlic Clove
- 2 Salmon Fillets (Skin-On)
- 50g Teriyaki Sauce
- 1 tbsp Olive Oil
- 300ml Water
Instructions
Step 1: Prepare the Salsa
Start by peeling and dicing the kiwi into 1cm pieces. Slice the chilli in half lengthwise, remove the seeds, and chop finely. Trim and thinly slice the spring onion. Zest the lime and cut it in half. Combine the kiwi, chilli, and spring onion in a bowl, then add the lime juice and the required amount of olive oil. Season with salt and pepper, mix well, and set aside for later.
Step 2: Cook the Rice
In a saucepan, bring the specified amount of water to a boil. Once boiling, add a quarter teaspoon of salt and the rice. Reduce the heat to medium, cover the saucepan, and let the rice cook for 10 minutes. After that, remove the saucepan from the heat but keep it covered. Let it sit for another 10 minutes or until you’re ready to serve. The residual heat will continue to cook the rice.
Step 3: Sauté the Sugarsnaps
Cut the sugar snaps in half lengthwise, and grate the garlic. Heat a drizzle of oil in a frying pan over medium-high heat. Add the sugar snap peas and stir-fry until they become tender, which should take about 2-3 minutes. Add the garlic and cook for another minute. Transfer the sugar snaps to a bowl and cover with foil to keep them warm.
Step 4: Fry the Salmon
Return the frying pan to medium-high heat and add a drizzle of oil. Season the salmon with salt and pepper, then place it in the pan with the skin side down. Fry for 4-5 minutes, then flip and cook for another 4-5 minutes on the other side. Once cooked, carefully remove and discard the skin. The salmon is done when it turns opaque in the middle.
Step 5: Add the Teriyaki Sauce
Take the pan off the heat and flake the salmon using a fork. Add the teriyaki sauce to the pan and gently mix it in, making sure the salmon is well coated with the sauce.
Step 6: Serve Your Dish
Fluff the cooked rice with a fork and mix in the lime zest. Divide the rice among bowls. Arrange the salmon, kiwi salsa (including the juices), and garlicky sugar snaps in separate sections on top of the rice. Enjoy your meal!
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