Teriyaki Salmon Bowl with Tangy Cucumber, Avocado
& Spicy Wasabi Roasted Seaweed Snacks
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INGREDIENTS:
1 cup cooked brown rice 1 lb wild salmon fillets, skinned and cut into 4 pieces 3 tbs olive oil 1/2 cup of Teriyaki sauce for basting ½ tsp kosher salt & pepper 1 cup halved and sliced English or Japanese cucumbers 1 cup cubed avocado Several sheets of Wasabi Roasted Seaweed Snacks ( I like Trader Joes brand) 2 green onions sliced 2 tbs toasted sesame seeds Dipping Sauce : 1/3 cup reduced-sodium soy sauce 2tbs wasabi powder ½ tsp Sesame oil Cucumber Salad dressing : 1 teaspoon sugar 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 teaspoon sesame oil |
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HOW TO:
Best if marinated for 20 minutes before serving.
Preheat Broiler
Rub salmon fillets on both sides with oil, brush with Teriyaki Sauce and sprinkle with salt and pepper. Broil fish until done, 6 to 8 minutes, brushing with remaining Teriyaki sauce during last 2 minutes of cooking.
Combine Cucumbers and salt in large bowl & mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil, mix well. Sprinkle with sesame seeds and mix.
Dipping sauce – mix soy, wasabi, and oil in small bowl, serve with salmon Divide rice in bowls, top with cucumber mixture, add salmon, top with nori pieces, onions and sesame seeds.
Best if marinated for 20 minutes before serving.
Preheat Broiler
Rub salmon fillets on both sides with oil, brush with Teriyaki Sauce and sprinkle with salt and pepper. Broil fish until done, 6 to 8 minutes, brushing with remaining Teriyaki sauce during last 2 minutes of cooking.
Combine Cucumbers and salt in large bowl & mix well. Add sugar, soy sauce, rice wine vinegar and sesame oil, mix well. Sprinkle with sesame seeds and mix.
Dipping sauce – mix soy, wasabi, and oil in small bowl, serve with salmon Divide rice in bowls, top with cucumber mixture, add salmon, top with nori pieces, onions and sesame seeds.