Teriyaki salmon bites bowl

A fast and flavourful family-friendly meal!

This scrumptious meal takes just minutes to prepare and is jam-packed with flavour and nutrition. You can vary the vegetables depending upon what you have on hand; sliced cucumbers or steamed broccoli would be great additions. I love that this meal is quick enough for a hasty weeknight dinner yet fancy enough to serve guests as well. If you’re looking for a suitable wine pairing, I highly recommend Kendall-Jackson’s Vintner’s Reserve Chardonnay; it’s an extraordinarily food-friendly wine that’s pleasantly buttery and nicely balanced, making it a perfect fit for this dish.

Ingredients

Simple teriyaki sauce:

• 3 tablespoons (45 mL) soy sauce
• 1 tablespoon (15 mL) rice vinegar
• 2 teaspoons (10 mL) sesame oil
• 5 teaspoons (25 mL) honey
• 1 teaspoon very finely minced garlic
• 1 teaspoon very finely minced fresh gingerroot
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon cornstarch
• 1 tablespoon (15 mL) cold water

To assemble bowls:

• 6-8 ounce (170 – 225 g) skinless salmon fillet, pin bones removed
• 1 1/3 cups (330 g) hot cooked rice (approximately)
• 2/3 cup (85 g) cooked edamame beans
• 1/4 cup (11 g) grated white turnip or carrot
• 2 radishes, sliced
• 1 green onion, thinly sliced
• Black or white sesame seeds

Method

• Prepare teriyaki sauce by whisking together in a heatproof vessel the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger and pepper. Heat briefly (30 seconds or so) in the microwave to melt the honey; stir well and set aside to cool. (If you don’t have a microwave, do this in a small pot on the stove instead).
• Cut salmon into 3/4 inch (2 cm) cubes – try to make them as uniform as possible in size so they cook evenly. Place in a broad shallow bowl or on a plate (aim to have them in a single layer).
• Drizzle 2 tablespoons (30 mL) of the room-temperature sauce over the salmon cubes and toss to coat evenly. Let rest for 5-10 minutes.
• While salmon is marinating, preheat oven (if using) to 400F. If using an air fryer, preheat it to 400F if your model requires it.  
• Also while salmon is marinating, finish the sauce for your bowls. Stir together the cornstarch and 1 tablespoon of water. Add to the remaining marinade you prepared previously and stir to blend well. Heat for 30 – 45 seconds, stirring twice, until thickened and glossy. Set aside.
• Spread salmon out in one layer in the air fryer basket, or on a parchment-lined baking tray if cooking in an oven.
• Air fry for 5-6 minutes or until salmon is fully cooked (150F is an ideal temperature). If using a conventional oven, it will take approximately 8-10 minutes.
• To assemble bowls, divide the rice between 2 broad bowls. Top with cooked salmon cubes, edamame, grated turnip and radish slices. Scatter green onions and sesame seeds over top and serve hot, passing the warm, thickened sauce in a jug at the table.

Serves 2.