Superfood bowl with vegetables, salmon and rice
Ingredients for 2 portion(s)
- 2 salmon fillets approx 200 g
- 8 tbsp. Kikkoman Teriyaki Sauce with Toasted Sesame
- 1 courgette (medium sized)
- 120 g brown rice
- 1 avocado
- 200 g leaf spinach
- 1 large or 2 small peppers
- 3 sticks of celery
- 75 g cherry tomatoes
- salt & pepper
- olive oil
Preparation
Marinate the salmon fillets with the teriyaki sauce and put them into the fridge to marinate for a couple of hours. Put the salmon with the teriyaki sauce into a baking pan and spread the teriyaki sauce with a brush evenly onto the salmon. Cook the salmon in the preheated oven at 90 degrees for about 35-40 minutes.
Wash the brown rice and boil it in the double amount of water. Clean the vegetables: Wash the celery sticks and cut them into pieces, wash the peppers, remove the core and cut them into pieces. Clean the courgette and cut it into thick slices. Put olive oil in a pan and roast the vegetables briefly. Season it with salt and pepper.
Blanch the leaf spinach briefly in water. Peel the avocado, remove the core and cut it into slices. Wash and halve the cherry tomatoes.
Put the rice onto plates, add the roasted vegetables and the leaf spinach. Serve the superfood bowl with the salmon, the avocado slices and the fresh cherry tomatoes on top.
Used products in this recipe
Ingredients for 2 portion(s)
- 2 salmon fillets approx 200 g
- 8 tbsp. Kikkoman Teriyaki Sauce with Toasted Sesame
- 1 courgette (medium sized)
- 120 g brown rice
- 1 avocado
- 200 g leaf spinach
- 1 large or 2 small peppers
- 3 sticks of celery
- 75 g cherry tomatoes
- salt & pepper
- olive oil
