**Update July 2013…this post is badly in need of some new photos and it’s on my to do list! Bear with me if you’re reading it before then**
Here is the best way to eat fish. As an non-connesieur of fish, I am constantly trying to find ways to make it delicious enough for me to eat. Teriyaki usually does this for me! Let me present to you, Teriyaki Salmon Rice Bowl. (With Furikake).
There is so much going on here. Salmon, rice, corn, peas, teriyaki, furikake (the Seaweed and sesame). Yum Yum Yum! Even Mac gobbled this up.
Start by making a batch of teriyaki sauce. My recipe is at the bottom.
Bake your salmon in the teriyaki sauce until done, or just about. It’s getting re-cooked later, so a little underdone doesn’t matter.
Cool it off on a plate or chopping block until you can handle it well. The baking could be done in the morning and put in the fridge for the day.
Using a fork, get all those nasty salmon bones out of your fillets. This will naturally shred the salmon into little bits, and thats what we want!
If your salmon had the skin on, and you have a dog or cat, feed it to them! They like it and it’s good for ’em.
Next we’re going to get a frying pan going on medium high heat, with a splash of oil and a drop of butter. Toss in the garlic, then green onions and saute until fragrant (not long!), and then add your corn and green peas. Saute until they are golden with little brown bits. Nummy nummy brown bits! Reserve in bowl. There is a lot of variations that can happen right here and this is why. Cowboy doesn’t eat onions. Won’t touch them with a ten foot pole! He will, however, let me use green onions, and I do so liberally. Feel free to do this with a nice red onion, or walla walla. Or whatever the heck you have on hand. The other thing, is that I had frozen sugar snap peas and in order to make them not so mushy, I broiled them seperately, they weren’t cooked with the corn, so that’s why they aren’t in the photo! The oil and butter, makes the corn and peas brown well (butter), but not burn (oil). Neat trick eh?
You’ll want to start heating up the teriyaki sauce either on the stovetop or in the microwave right now!
In that same frying pan, add a splash of oil and a drop of butter over medium high. When it’s hot, add in your salmon and stir it all around. Let it sit for a minute, then stir around again. Everytime you stir, you’ll notice the bottom bits have crispy brown bits. Do this 3-4 times until the majority of the pieces have crispy bits. Add in the corn/peas/onion mix and stir around. Make sure everything is hot and crispy, then turn off heat and remove from element.
In a bowl, put a scoop of rice, a scoop of salmon and veg mixture and a scoop of teriyaki sauce. Top this off with furikake and pecans! Furikake is a mix of toasted sesame seeds and nori (Seaweed). I bought the most nautral one I could, and just add salt where needed! And who needs MSG? NOT ME!
See all that tasty goodness? This was a complete experiment, but man did it work! Because Cowboy always says “Good” when I ask him how it was, I always ask Cowboy to rate it out of the ‘make again’ scale as a “Don’t ever make this again” “Good, but It’s not a make again” or “Make this again!” I get a better sense of things that way! This was a make again! The fact that Mac loved it is a bonus as well.
1/4 c soy sauce
1 c water
1 tbsp fresh ginger or powdered ginger
3 tbsp brown sugar
1 garlic clove (Okay, we add more like 4, but we are garlic LUVAHS)
1/4 c onion or green onion, chopped
2 tbsp corn starch
1/4 c cold water
Bring first 6 to a boil, stirring lots. Dissolve cornstarch in water and add to main sauce. Stir until thickened, which will happen pretty quickly. Use a gluten free soy sauce such as Braggs or Tamari to make this a gluten free recipe all together.
Teriyaki Salmon Rice Bowls
1 recipe Teriyaki sauce or from a bottle
2 c cooked rice
2 2″x4″ salmon fillets (you could use any fish really, I’m not picky)
5 garlic cloves (We again, love garlic, so tone down if you don’t)
2 green onions or same amount of walla walla, red onion, etc.
1 1/2 tbsp butter
1 tbsp oil
1 cup corn (Frozen, fresh or canned)
1/2 c sugar snap peas (don’t use frozen, big mistake) or frozen green peas
1/2 c chopped pecans (Optional and if you have young kids, chop FINE or skip altogether)
2 tbsp butter
1 tbsp oil
Cover with 1/4 c of sauce and bake salmon at 350F for 25 minutes.If it’s not completely cooked, thats okay. Cool and reserve in fridge, or remove salmon bones, shredding the flesh in the process. Heat a frying pan to medium high and add first batch of oil and butter. When hot, add garlic and green onions, sauteing until fragrant. Add corn and peas and cook, stirring occasionally, until golden with brown bits. Reserve in a bowl. If teriyaki sauce is cold, start heating it up. Get the same frying pan going on medium high with the second batch of butter and oil. Toss the salmon in there and stir to coat. Leave it for a minute, then stir again. Repeat a few times until most of salmon has crispy bits, but it not dried out. Add veg mix to this and stir until heated through. In a bowl, put half rice, half of salmon and veg mix and half of nuts. Put a good scoop of sauce on and stir until mixed well. Shaky Shaky furikake and serve! This makes enough for two good sized portions.