Serves: 4
Cooking time: 45 minutes
Salmon Marinade Ingredients:
- 3 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup water
- 3 garlic cloves finely chopped
- Pinch of salt and pepper
- For those who like some spice pinch cayenne or red pepper flakes
Salmon Rice Bowl Ingredients:
- 4 fillets of salmon (1 per person)
- 1 bag of fresh snap peas from local market, cut into bite size pieces
- 1 cup of mushrooms sliced, halved
- 1 cup of edamame, shelled
- 3 carrots, sliced into bite sizes pieces
- 3 red peppers cut into bite size pieces
- 4 oz. of daikon julienned
- 1 oz. of daikon sprouts
- 2 cups of white or brown rice (personal preference)
- 4 cups of water
- 4 tbsp. Vegetable oil
- 4 tsp. black and white sesame seeds
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Directions:
- In a large bowl place all your salmon marinade ingredients.
- Place salmon fillets in and coat, cover and let it sit in the fridge for 30 minutes minimum.
- While salmon is marinating measure out rice in a jug.
- Wash and rinse rice until water is clear.
- Place in saucepan or rice cooker and add the 4 cups of water, stir once.
- Cook on low heat until water is absorbed, fluff with fork.
- While rice is cooking, heat fry pan and add 2 tbsp. vegetable oil over medium heat, and griddle pan with 2 tbsp. of vegetable oil over medium heat.
- Add mushrooms, carrots, snap peas, edamame, peppers to frying pan and let it cook for 10 minutes.
- Add salmon skillets to griddle pan and cook on both sides for 5 minutes.
- Lift salmon into vegetable pan, adding extra marinade sauce to coat vegetables.
- Separate rice into four bowls, add vegetables and set salmon to side of bowl.
- Add julienned daikon, and daikon sprouts to top for presentation.
- Sprinkle with black and white sesame seeds and serve.
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