Bowl de salmão teriyaki com edamame e arroz integral

Ingredientes

• 2 salmon fillets (each approx. 150 g)
• 160 g brown rice (dry weight)
• 150 g edamame (frozen or fresh)
• 1/2 cucumber
• 6 radishes
• 2 spring onions
• 1 tbsp sesame seeds
• Sriracha to taste (optional)
• Neutral oil for frying
• Pepper to taste
• For the teriyaki sauce:
• 4 tbsp soy sauce (or tamari for gluten-free)
• 1.5 tbsp honey
• 1 tsp sesame oil
• 1 garlic clove, grated
• 1 tsp fresh ginger, grated

Modo de preparo

1. 1

   Cook the brown rice according to the package instructions. This usually takes about 25 minutes. Keep it warm after cooking.Make the teriyaki sauce: mix the soy sauce, honey, sesame oil, garlic and ginger in a small bowl. Stir well until the honey is fully dissolved.Pat the salmon fillets dry with paper towels. Lightly season with pepper. Heat a splash of neutral oil in a frying pan over medium heat.Cook the salmon 3 minutes on the skin side. Turn and cook for another 2 minutes. Then add half of the teriyaki sauce to the pan and let the salmon cook in it for 1 minute. The sauce will lightly caramelize. Remove the salmon from the heat.Cook the edamame for 3 minutes in lightly salted water, drain and shell them if needed.Cut the cucumber into half‑moons, slice the radishes thinly and cut the spring onion into rings.Divide the brown rice between two deep bowls. Place the salmon on top and arrange the edamame, cucumber and radishes around it.Drizzle the remaining teriyaki sauce over each bowl. Garnish with spring onion, sesame seeds and optionally a few drops of sriracha for extra heat. Serve immediately.