Salmon is a delicious source of protein and is best known for its omega 3 fatty acid content. Omega 3 is essential in supporting normal healthy blood pressure, cholesterol levels and overall heart health.
Salmon Donburi Bowl
Prep time 10 minutes
Cook Time 20 minutes
Serving size: 2
Ingredients
- 200g salmon filet
- 1 cup black rice, cooked
- 1 cup baby spinach, leaved
- 1 spring onion, chopped
- 1 cup shredded red cabbage
- 1 tsp. olive oil
- 1 tsp. sesame seeds
Teriyaki sauce
- 4 TB Tamari
- 1 TB apple cider vinegar
- 1 tsp. fresh lemon juice
- 1 TB coconut sugar
- 1 tsp. tapioca starch
- 1 tsp. water
Preparation
- Cook rice as per instructions on packet.
- Shred cabbage and spring onions and set aside.
- In a small saucepan heat tamari, ACV, lemon juice and coconut sugar over low heat.
- In a separate bowl combine water and tapioca starch to make a paste; add to teriyaki sauce once simmering and stir in to thicken. Once sauce becomes thick remove from heat and set aside.
- Heat olive oil in a pan over high heat; once pan is hot place salmon fillet in, skin-side down and leave to crisp for approximately 6 minutes or until you can see a golden brown colour on the edges of the skin. Gently turn over and cook for an additional 3-5 minutes or until cooked to your liking.
- To assemble, spoon cooked rice in bottom of medium bowl and top with shredded cabbage, spring onion and baby spinach. Add salmon pieces, drizzle with sauce and sprinkle sesame seeds.
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