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Lactose-free

Salmon Donburi (Teriyaki Salmon Rice Bowl)

Teriyaki salmon flaked over rice with greens — the same glossy glaze as the chicken, in a different protein.

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

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 greens

    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. Naturally lactose-free. Soy reduced to 1 tbsp (down from 2) after it came out too salty — the mirin and honey still carry it. Start skin-side down and cook that side longest. Salmon is delicate — turn gently, big flakes are fine. Pull it slightly sooner than chicken since there's no raw-meat worry; best just cooked through and still moist.