Recipe of Any-night-of-the-week Teriyaki Glazed Salmon Donburi
Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Teriyaki Glazed Salmon Donburi. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Teriyaki Glazed Salmon Donburi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Teriyaki Glazed Salmon Donburi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Teriyaki Glazed Salmon Donburi is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Teriyaki Glazed Salmon Donburi estimated approx 30 mins.
To begin with this recipe, we have to prepare a few components. You can have Teriyaki Glazed Salmon Donburi using 12 ingredients and 4 steps. Here is how you cook that.
I was inspired to make this after having a delicious teriyaki chicken donburi at a restaurant. I adore salmon and so created my own version using that and other lovely fresh ingredients. Donburi translates as bowl. This dish is ideally served in a nice large deep bowl.
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Ingredients and spices that need to be Prepare to make Teriyaki Glazed Salmon Donburi:
- 125-250 g precooked sticky jasmine rice, (depends on appetite),
- 1 fillet of salmon, skin left on,
- 1 small-medium carrot grated,
- 20 g precooked baby broad beans, left to cool,
- 2 spring onions, chopped,
- 1.5 tsp Teriyaki sauce, (I used 'Lee Kum Lee' brand),
- Half a red chilli, sliced finely, seeds removed,
- 1/2 tbsp light soy sauce,
- 1 small pinch of salt
- Coconut oil spray
- To garnish:
- Nigella seeds
Instructions to make Teriyaki Glazed Salmon Donburi
- Preheat your oven to 180 (fan). Line a small baking tray with foil and spray the foil with coconut oil spray. This is to prevent the salmon from sticking. Place the salmon onto the oiled foil skin side up. Spray the top of the salmon with some oil. Bake in the oven for 15 minutes.
- Remove from the oven and glaze the skin and sides of the fish with 1tsp of teriyaki sauce. Return to the oven to bake for a further 10 minutes.
- When the salmon is almost ready, prepare the donburi. Reheat the cooked jasmine rice and place into the base of the bowl. Season with a tiny pinch of salt and the light soy sauce. Next pile up the grated carrot on one side. Add the broad beans neatly into the bowl again in a pile. Repeat with the spring onion.
- Remove the salmon from the oven and glaze it with the remaining Teriyaki sauce. Slice it up and lay it into the bowl. Sprinkle over the chillies and finally garnish with some nigella seeds. Enjoy!
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