Manuka Honey Teriyaki Salmon Bowls
Serves 2, generously
TERIYAKI SAUCE
● 1/4 cup soy sauce
● 1/4 cup Manuka Emporium Manuka Honey
● 2 tbsp brown sugar
● 0.18oz fresh peeled ginger, finely chopped
● 1 clove garlic, finely chopped
● 1 tsp cornstarch
● 2 tbsp rice wine vinegar
● 12.3oz piece of salmon, skin removed, pin-boned and cut into 2 slabs
● 5.3oz brown rice
● 3.5oz shelled frozen edamame beans
● Generous handful fresh baby spinach, sliced
● 1-2 tbsp sesame seeds
Start by making the teriyaki sauce. Add the soy sauce, honey, brown sugar, ginger, garlic and 4.2 fl oz water to a small saucepan.
In a small bowl, whisk the cornflour with 1 tbsp water until a smooth paste, then add to the saucepan and whisk through.
Set over a high heat and bring to a boil, then reduce heat and simmer, whisking constantly, for 4-5 minutes until thickened. Remove from heat and stir through the vinegar. Allow to cool.
Meanwhile, cook the brown rice in a pot of salted boiling water for 15 minutes or until tender. Drain and allow to cool.
Add the edamame beans to a separate pot of boiling water and cook for 1 minute, before immediately transferring the beans to a sieve and running under cold water.
When ready to assemble, preheat oven to 392°F grill/356°F fan grill. Line a baking tray with baking paper.
Arrange your salmon pieces on your baking tray and brush generously with teriyaki sauce. Bake for 15-20 minutes, or until the edges are lightly caramelised and the flesh is cooked to your liking.
To assemble, divide the brown rice among your serving bowls, followed by the edamame beans. Arrange over the salmon and spoon over any roasting juices. Drizzle with a little remaining teriyaki sauce, garnish with sesame seeds and serve immediately.
