Fancy an easy, tasty and responsible meal? Then you’re in the right place with this delicious salmon teriyaki bowl! Read on to find out how to make this dish and I’ll share tips on where to buy the tastiest salmon and prepare it best.
It all starts with a good piece of salmon because if the quality is less then you can still bake it so well but you keep tasting the difference. For the best and most sustainable salmon, you go for Nordic Blu salmon, to be ordered via The Seafood Bar and easily frozen home delivery in pieces of 170 gr. After defrosting, it can be prepared immediately. And the taste and quality are really top-notch; beautiful shiny and soft and full of flavor.
But in order to enjoy this special salmon from Norway in the Netherlands, a crowdfunding campaign has been set up in which a total of 825 kilos have to be taken. So if we all order a small amount then many tasty salmon dishes can be made later. After the pre-order, it is delivered at home throughout the Netherlands (Wadden islands excluded) and the salmon has a shelf life of 3 months in the freezer. In addition to the fresh pieces of salmon, you can also order smoked Nordic Blue salmon. Ideal for tasty snacks, with pasta or in a salad. And take a look at the webshop of The Seafood bar for even more delicious fresh fish specialties such as oysters, tuna, and complete takeaway meals.
Most sustainable salmon
And how sustainable is nordic blu salmon? It is grown by 2 families in Norway without the use of antibiotics and in an optimal living environment. According to the Seafood Watch authority, nordic blu salmon is the most sustainable in the world, because it came out on top with the highest report grade. They look at the impact on the environment, influence on wildlife, amount of wastewater, habitat of the salmon and the use of additives (none). Knowing this, you can enjoy your piece of salmon even more.
For this teriyaki bowl, I also used the Nordic blu salmon and lightly marinated it with teriyaki sauce, and baked it in the pan. In the oven, you can also, 9 minutes at 180 degrees. But in the pan, I personally like better because then I have better control. Below you will find 5 tips that I apply when baking the perfect piece of salmon.
5 tips for baking the perfect salmon
These tips apply to a piece of salmon with skin.
- Pat the salmon dry with a kitchen paper before baking. This makes it less moist when it goes into the pan, giving you a crisper result.
- Heat the pan over medium to high heat. The pan should therefore be quite hot, after which the salmon is briefly baked on both sides so that it does not go too far in the middle.
- I myself usually use (olive) oil to fry salmon, oil can often handle a higher temperature than butter. But you can also use a mix of both if you would like the taste of butter to come back into your dish.
- If you put the salmon in the pan, start by frying the skin side (approx. 4 minutes) and then let it simmer. Don’t move the salmon all the time. By leaving him still, he’d better let go in the pan. Then gently turn it over and bake the other side for another 2 minutes.
- Don’t fry it too long, rather a little too short than too long. Fresh salmon, like steak, can still be rosé inside. If you bake it too long, it will get dry.
Recipe teriyaki bowl with sustainable salmon and broccoli
MAIN COURSE – 30 MINUTES – 2 PEOPLE
rice 2 pieces Nordic blu salmon (defrosted)
300g broccoli 75g carrot julienne
150g mango, diced
1 spring onion
Black and/or white sesame
Teriyaki sauce: 40ml
soy sauce 1 tbsp dark caster sugar
1 tbsp sesame oil
1/2 red pepper
1 tsp cornstarch
Put the soy sauce in a saucepan together with the caster sugar, sesame oil and about 4 tablespoons of water. Chop the red pepper and garlic very finely and also add to the pan. Bring gently to the boil. Mix the cornstarch with a tablespoon of water and add the porridge to the teriyaki sauce and stir with a whisk until the sauce has thickened slightly. If it has become too thick, you can also add some extra water.
Cook the rice until tender and the broccoli florets bite in about 6 minutes. Pat the salmon dry with a kitchen paper. Brush the salmon richly with the teriyaki sauce. Heat a pan medium to high with a little oil and fry the salmon with the skin down in the pan, about 4 to 5 minutes. Then fry the top of the salmon for another 2 to 3 minutes and brush again with the teriyaki sauce. It’s nice if the salmon is still rosé inside so it doesn’t have to be completely cooked.
Divide the rice between 2 bowls or deep plates. Divide the broccoli, carrot julienne and mango next to it. Place the salmon on the bowl and sprinkle with sesame. Stir in the teriyaki sauce, possibly with a little water to the thickness of a dressing. Drizzle the bowl with this and sprinkle with some rings of spring onion at the end and some extra red pepper for the enthusiast.