Teriyaki Salmon Bowl

Ingredients:

• 2 salmon fillets (preferably wild)
• 2 tbsp tamari (soy sauce)
• 2 tbsp mirin (rice vinegar)
• 2 tbsp sherry
• 1 tsp honey
• 1 ½tsp water
• 1 tsp cornflour
• 180g cooked quinoa
• 60g fresh spinach
• ½ avocado, sliced
• 40g edamame, shelled
• 1 carrot, grated
• 1 tsp sesame seeds
• 1 sheet Nori (or roasted seaweed
• snack) cut into thin slices spring onion, sliced

Method

1. Preheat the oven to 200°C.
2. Prepare a baking sheet with foil.
3. In a small pan, combine tamari, mirin, sherry and honey and heat gently over a low-medium heat.
4. While the mixture is heating, whisk together in a separate small bowl the cornflour and water. Add the flour mixture to the tamari mixture and bring to the boil. Reduce the heat and stir until the teriyaki reaches desired consistency (about 2-3 mins).
5. Place the salmon fillets (skin side down) on the prepared baking sheet, brush with teriyaki sauce. Reserve any unused teriyaki sauce. Place in the oven and cook for approx. 12-15 mins until pink.
6. Whilst the salmon is cooking, heat a large pan, drizzle a small amount of water and cook the spinach until it wilts, season with salt and pepper.
7. Remove the salmon skin and discard.
8. To assemble, divide the cooked quinoa between bowls. Top with the almonds, spinach, carrot, edamame, avocado, sesame seeds, onions and Nori strips. Drizzle the remaining teriyaki sauce over the bowls.