At first glance, this recipe seems complicated as you are cooking three items for the bowl. The salmon and the rice both require the same cooking time! Like many Asian recipes, the prep is more time consuming. The greens take very little time. Trust me, this all makes for a great meal!
Teriyaki Salmon Bowls with Coconut Rice and Ginger Sesame Greens
Ingredients for the Teriyaki Sauce OR Use store bought to simplify
- 1 tbsp honey
- 2 tbsp tamari or soy sauce
- 1 tsp mirin
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 clove fresh garlic, crushed or finely grated
- 1-inch piece of fresh ginger, finely grated
- 1 large salmon fillet, roughly 200g (you could also use chicken breast or thigh OR for a veg version, some firm tofu, cut into inch sized cubes)
Ginger Sesame Greens
- 5 large handfuls of greens – I’ve used green beans. Feel free to use your favourite green veg. Other delicious options – bok choy, snowpeas, broccoli, broccolini, baby spinach, etc.
- 2 cloves fresh garlic, crushed or finely grated
- 1-inch piece of fresh ginger, finely grated
- 2 tbsp sesame oil
- 1 tbsp tamari or soy sauce
- 1 cup jasmine rice, rinsed well – It’s important to rinse the rice as this helps make it nice and fluffy. It also means we add less water to the pot when cooking, 1¼ cups of water instead of 1½ cups if we didn’t rinse.
- 1 tbsp coconut oil
- Pinch of salt
- 1¼ cup boiling water
- Toasted sesame seeds or black sesame seeds
- 4 spring onions, finely chopped
- Japanese mayonnaise for drizzling (optional)
Preheat your oven to 180C / 350F.
In a medium-sized bowl combine the honey, tamari, mirin, rice wine vinegar, sesame oil, garlic and ginger.
Add the salmon fillet (or protein of your choice) and coat thoroughly.
Place the salmon and the combined sauce into a small paper-lined baking dish.
Bake at 180C / 350F for 15 minutes then grill for 5 minutes, keeping an eye on it so it doesn’t burn. Once cooked, remove from the oven.
In a small saucepan add the coconut oil, rinsed rice, and a little salt.
Add the boiling water, bring to a boil, then turn down to low heat and simmer with the lid on for 15 minutes.
DO NOT remove the lid at any time. We want all the steam trapped in the pot to create that perfectly fluffy rice.
After 15 minutes, turn off the heat and leave the rice to sit for 3-5 minutes.
Remove the lid and fluff up the rice with a fork.
Set aside until ready to use.
Ginger Sesame Greens
While the rice and salmon are cooking, grab a large saucepan and add the sesame oil, ginger, and garlic.
Now add the greens then sauté on medium heat until bright green and slightly wilted.
Add the tamari and stir to combine.
Add a scoop of rice to each serving bowl, some salmon and surrounding leftover baked sauce, and the ginger sesame greens.
Top with a sprinkle of sesame seeds, spring onions, fresh chopped basil and a dollop or drizzle of Japanese mayo (if using). Enjoy!
When life gives you lemons…oops…a great Thai basil plant, one makes more Thai food, right? This 15 minute recipe was incredible. You do not have to use Thai basil, but the taste will be a little different. In place of the Thai chilies, I used a few drops of Sriracha sauce.
15 MINUTE THAI BASIL CHICKEN
Prep Time: 6 mins Cook Time: 9 mins Yield: 4 servings
- 2 tablespoons vegetable oil
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons sugar
- 1 red bell pepper, chopped
- 8 ounces green beans
- 1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
- 4 sliced shallots
- 4 cloves garlic, minced
- 4 minced Thai chilies, or to taste
- 1 cup very thinly sliced fresh Thai basil leaves
- Jasmine rice, to serve
Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.
Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.
Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.
Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.
Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.
Thai Basil Beef Bowls
Yield: about 4 servings
- 1 1/2 cups jasmine rice or long-grain white rice for serving
- 1 lb. flank steak, sliced against the grain into thin strips
- 1 tsp cornstarch
- 2 Tbsp + 1 tsp vegetable oil
- 1 red bell pepper, cored and seeded, diced into 2-inch strips
- 1/2 large yellow onion, thinly sliced
- 1 1/2 Tbsp minced garlic
- 1 cup matchstick carrots
- 1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
- Sesame seeds (optional)
- 3 Tbsp low-sodium soy sauce
- 1 1/2 tsp cornstarch
- 1/3 cup water
- 1 1/2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 2 Tbsp packed brown sugar
- 1 Tbsp fresh lime juice
- 1 Tbsp Sambal Oleek, or more to taste (optional)
- Cook rice according to directions listed on package.
- For the sauce:
- In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
- For the beef and veggies:
- Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
- Recipe source: Cooking Classy
So today you get two for one recipes. These went so well together I decided to share them together. First up is the baked scampi, breaded with lots of garlic and butter and a lemony flavor. It goes well with the orange and garlic in the rice, with a touch of crispiness from the celery. I see no reason why you could not substitute asparagus pieces for the celery…peas would not cut it in this recipe…LOL
Baked Shrimp Scampi (Ina Garten – Food Network)
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots or green onions
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.
Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.
Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. …and now for the Orange Rice…
Orange Rice With Celery (Rio Caliente Hot Springs Spa – Guadalajara)
1 cup brown rice (I used Jasmine)
1 cup celery chopped
½ cup green onions chopped
2 cloves garlic chopped
2 T sunflower oil ( I used avocado oil)
1 cup water
1 cup fresh orange juice
Brown the rice, celery, green onions and garlic in the oil. When vegetables are tender, add water and orange juice. Cover. Cook 40 minutes, covered, over LOW flame. Let stand for 5 minutes. This rice dish goes so well with fish, etc.