Bol de salmón teriyaki

Ingredientes

• 12 ounces salmon fillet
• 1 tablespoon olive oil
• 1/2 cup Teriyaki Sauce, (divided (use my homemade recipe or use your favorite purchased sauce))
• 1 tablespoon toasted sesame oil
• 8 ounces sugar snap peas
• 1 clove garlic, minced
• 1 teaspoon sesame seeds
• 2 cups cooked white rice
• 1/4 cup Pickled Red Onions
• 1 avocado, (sliced)
• 2 large carrots, (shaved or thinly sliced)
• 2 tablespoons thinly sliced green onion
• sesame seeds, (optional garnish)

Preparación

1. 1

   --- Teriyaki Salmon ---

2. 2

   Preheat air fryer to 400ºF. (See alternate instructions for using the oven in Notes below.)

3. 3

   Cut salmon fillets into 1.5” pieces and add them to a medium bowl. Add olive oil and ¼ cup of the teriyaki sauce. Fold to combine.

4. 4

   Carefully add salmon bites to preheated air fryer, in a single layer. Cook for 6 minutes at 400ºF. While the salmon is cooking, prepare the sugar snap peas (below).

5. 5

   After 6 minutes, brush the salmon with the remaining teriyaki sauce and cook for an additional 2 minutes, or until cooked through. Set aside.

6. 6

   --- Sugar Snap Peas ---

7. 7

   While salmon is cooking, preheat a cast iron skillet over medium-high heat until very hot. Add sesame oil, then the sugar snap peas. Quickly toss to combine, then cook for 1 minute without stirring.

8. 8

   Stir the snap peas, then cook for 1 more minute. Add garlic and sesame seeds. Stir and cook for one final minute. Remove skillet from heat and keep warm until ready to serve.

9. 9

   --- Assembly ---

10. 10

    Divide cooked rice between two shallow bowls. Next divide the salmon, peas, pickled red onion, avocado, and carrots between the bowls. Garnish with sliced green onion and a sprinkle of sesame seeds. Enjoy!