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Salmon Donburi (less salt)
Dinner
Lactose-free

Salmon Donburi (less salt)

Teriyaki salmon over rice with bok choi — the lower-soy version after the original came out salty.

580
kcal
40g
protein
20 min
time
#high-protein#japanese#low-salt

Method

  1. Mix the sauce

    Mix the soy sauce, mirin and honey in a small bowl. Set aside.

  2. Cook the salmon

    Heat a non-stick pan over medium-high. Cook the salmon fillet skin-side down for 3-4 min, then turn and cook another 2-3 min until just cooked through.

    6:00

  3. Flake & glaze

    Break the salmon into large chunks, pour in the sauce, and let it bubble for a minute, gently turning to coat in the glaze.

    1:30

  4. Cook the bok choi

    Steam or pan-cook the bok choi (or greens), to serve for 2-3 minutes until just tender.

    2:30

  5. Assemble

    Spoon the cooked rice into a bowl, top with the glazed salmon and greens, drizzle over the pan sauce, and finish with spring onion, sliced (optional) and sesame seeds (optional).

Notes

Around 580 kcal and 40g protein. Now uses 1 tbsp soy (down from 2) since it was coming out salty — the mirin and honey still carry plenty of flavour. If you want it more savoury without the salt, a squeeze of lemon or a little grated ginger lifts it. Taste the glaze before it fully reduces — easier to add soy than take it away.