Teriyaki Salmon

with Broccolini, Mushrooms & Edamame

Serves: 2 | Prep time: 5 minutes | Cook time: 15 minutes

Ingredients

2 salmon fillets

250g Swiss or flat mushrooms

1 bunch broccolini

1 cup frozen edamame, shelled

Sauce:

2 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons cooking sake

1 teaspoon honey

Mix the sauce: Whisk together the soy sauce, white wine vinegar, sesame oil, hoisin sauce, garlic, ginger, and water in a small bowl.

Cook the salmon: Coat the diced salmon in the sauce mixture and cook until opaque and tender.

Assemble the bowl: Divide the cooked rice and fresh chopped or shredded vegetables among serving bowls.

Top and serve: Add the cooked salmon and sliced avocado, then finish with shallots, coriander, sesame seeds, and a drizzle of Kewpie mayo or sriracha if desired.

Notes:

The ricotta must be very dry, so buy the one from the deli that they cut into wedges. If it is quite wet, place it on paper towel first to remove as much moisture as possible

I squeezed excess water out of the spinach as well to make it as dry as possible. There was a lot!

You could use fresh spinach, which you cook, but I was looking for the quick and easy option

You can make your own pasta sauce. But trust me, you have reached domestic goddess status since you have made gnocchi (no matter how easy it was). No need to top that one!

Method