FRIED TERIYAKI SALMON BOWL
Print

FRIED TERIYAKI SALMON BOWL

With white rice, mango, cucumber & wakame.

This fried teriyaki salmon bowl is a perfect balance of sweet, savory and fresh flavors. The glazed VÅRLAKS salmon pairs beautifully with soft white rice, juicy mango, crisp cucumber and umami-rich wakame.

A healthy and easy salmon bowl recipe, ideal for a quick dinner or a fresh, nutritious meal.

Ingredients (serves: 2):

  • 2 VÅRLAKS salmon fillets

  • 2 tbsp soy sauce

  • 2 tbsp mirin

  • 1 tbsp honey or brown sugar

  • 1 tsp grated fresh ginger

  • 1 clove garlic (minced)

  • 1 tbsp sesame oil

  • 150 g white rice (uncooked)

  • 1 ripe mango (sliced)

  • 1 cucumber (cut into sticks)

  • 50 g wakame salad

  • 1 tbsp sesame seeds

Preparation:

  • Cook the rice
    Rinse the rice until the water runs clear. Cook according to package instructions and keep warm.
  • Prepare the teriyaki sauce
    In a small pan, combine soy sauce, mirin, honey, ginger and garlic.
    Bring to a gentle simmer and let it reduce for 3–5 minutes until slightly thickened. Set aside
  • Fry the salmon
    Heat sesame oil in a pan over medium-high heat.
    Place the salmon skin-side down and press lightly. Cook for 4–5 minutes until the skin is crispy. Flip and cook for another 2–3 minutes.
    Add the teriyaki sauce to the pan and let it coat the salmon for about 1 minute.
  • Assemble the bowl
    Divide the rice over two bowls.
    Place the salmon on top and add mango, cucumber and wakame around it.
  • Finish
    Sprinkle with sesame seeds and add optional toppings if desired.

A fresh, balanced salmon bowl with a perfect mix of textures and flavors.
Made with VÅRLAKS salmon, raised in clean Arctic waters for a pure and high-quality taste.