- 2 Fresh Huon Salmon Portions, skin off
- 1 cup cooked brown rice
- 1 small head Broccoli, cut into florets
- 1/2 avocado, sliced
- 1/2 cup edamame, shelled
- 1 carrot, cut into matchsticks
- Sesame seeds, to serve
- Teriyaki Sauce:
- 2 tbsp salt reduced soy sauce
- 1 garlic clove, crushed
- 2 tbsp extra virgin olive oil
- 1 cm piece ginger, finely grated
- 2 tbsp mirin
- 1 tsp honey
- 1 tbsp water
- 1 tsp cornstarch
Preheat oven to 180°C and line tray with baking paper.
In a small saucepan over medium heat combine soy sauce, garlic, olive oil, ginger, mirin and honey. While mixture is heating, whisk together in a separate bowl cornstarch and water. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and stir until you reach desired thickness.
Place salmon fillets and broccoli florets on a baking tray and spoon teriyaki sauce over the top. Transfer salmon to the oven and bake for 12-15 mins.
To assemble bowls, divide rice between bowls and top with salmon, broccoli, avocado, edamame and carrot.
Drizzle remaining teriyaki sauce over the bowls and top with sesame seeds.