Teriyaki Salmon Buddha Bowl

Serves Two

Dairy Free/Gluten Free

Ingredients:
Salmon Bowls:
2 salmon filets  
120g cooked quinoa  
60g shelled edamame, fresh or frozen  
1/2 head of medium broccoli  
60g grated carrot  
60 g cucumber diced  
1 tsp sesame seeds  
1/2 avocado  
1 tsp apple cider vinegar

Teriyaki Sauce:  
1 tsp corn flour  
2 tbsp water  
2 tbsp soy sauce  
2 tbsp fresh orange juice  
½ tbsp rice vinegar  
½ tbsp honey  
½ tsp sesame oil  
½ tsp freshly grated ginger, very fine  
1 large garlic clove, minced

Method:
Prepare the Teriyaki Sauce:  
1. In a small saucepan, whisk together the cornflour and water until smooth.  
2. Add the soy sauce, orange juice, rice vinegar, honey, sesame oil, ginger, and garlic to the pan.  
3. Heat over medium heat, whisking continuously to prevent lumps. Once the mixture boils, reduce the heat to a simmer and keep whisking until the sauce thickens (approximately 2-3 minutes). Remove from heat.  

Cook the Salmon:  
4. Preheat your oven to 180°C (350°F).  
5. Place the salmon fillets in an ovenproof dish and pour the prepared teriyaki sauce over them.  
6. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the oven and let cool slightly.  

Prepare the Vegetables:  
7. Grate the carrot and dice the cucumber. Combine in a bowl with the sesame seeds and apple cider vinegar. Toss to coat evenly.  
8. Steam the broccoli florets and edamame for 5-10 minutes, or until tender but still vibrant.  

Assemble the Bowls:  
9. Divide the cooked quinoa between serving bowls.  Arrange the steamed broccoli, edamame, grated carrot mixture, and sliced avocado around the bowl.  
10. Place the teriyaki salmon fillets on top.
11. Optionally, drizzle any remaining teriyaki sauce over the bowls for extra flavour

Download the recipe PDF here.

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