Teriyaki Glazed Salmon Donburi

Name: How to cook Teriyaki Glazed Salmon Donburi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Teriyaki Glazed Salmon Donburi

I was inspired to make this after having a delicious teriyaki chicken donburi at a restaurant. I adore salmon and so created my own version using that and other lovely fresh ingredients. Donburi translates as bowl. This dish is ideally served in a nice large deep bowl.

Ingredient

Food ration :

1 serving

Cooking time :

30 mins

125-250 g

precooked sticky jasmine rice, (depends on appetite),

fillet of salmon, skin left on,

small-medium carrot grated,

20 g

precooked baby broad beans, left to cool,

spring onions, chopped,

1.5 tsp

Teriyaki sauce, (I used 'Lee Kum Lee' brand),

Half

a red chilli, sliced finely, seeds removed,

1/2 tbsp

light soy sauce,

small pinch of salt

Cooking instructions

* Step 1

Preheat your oven to 180 (fan). Line a small baking tray with foil and spray the foil with coconut oil spray. This is to prevent the salmon from sticking. Place the salmon onto the oiled foil skin side up. Spray the top of the salmon with some oil. Bake in the oven for 15 minutes.

* Step 2

Remove from the oven and glaze the skin and sides of the fish with 1tsp of teriyaki sauce. Return to the oven to bake for a further 10 minutes.

* Step 3

When the salmon is almost ready, prepare the donburi. Reheat the cooked jasmine rice and place into the base of the bowl. Season with a tiny pinch of salt and the light soy sauce. Next pile up the grated carrot on one side. Add the broad beans neatly into the bowl again in a pile. Repeat with the spring onion.

* Step 4

Remove the salmon from the oven and glaze it with the remaining Teriyaki sauce. Slice it up and lay it into the bowl. Sprinkle over the chillies and finally garnish with some nigella seeds. Enjoy!