Teriyaki Takeout Salmon Rice Bowl
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
Asian
Servings
2
Prep Time
40 minutes
Cook Time
30 minutes
Meet the saucy teriyaki deliciousness that’s faster than takeout. This sweet soy and ginger blend is our love letter to Seattle-style teriyaki that has more ginger and garlic. Teriyaki Takeout is exclusively available at HEB stores in Texas.
This ultra-versatile blend is rich with umami, soy-sesame, and has a kick of ginger, garlic, onion, brown sugar comfort, and real green onion freshness. Stir frys, poke bowl, instant noodle - Teriyaki Takeout will add a flavor boost to all. But also try on roasted veggies, dressings, marinades, sauces, chicken, fish, pork, beef, rice dishes - you name it.
Keep this on your kitchen counter or pro pantry shelf to add the perfect mix of sweet soy and ginger to whatever you’re making.
Chef Tony put this blend to work with a classic pan-seared salmon teriyaki rice bowl. Watch the recipe video below!
Author:Chef Tony Reed
Ingredients
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2 4-6 oz Salmon Filet
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1 Tbsp Olive Oil
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1 cup Thai Rice
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2 Tbsp Spiceology Teriyaki Takeout blend
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Pre-made Pineapple Salsa for garnish
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Cilantro for garnish
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2 Tbsp Soy Sauce
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1 Tbsp Honey
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1 tsp Rice Vinegar
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1 tsp Spiceology Teriyaki Takeout blend
For the Glaze
Directions
Preheat your oven to 325 degrees.
Season your salmon filets with olive oil and Teriyaki Takeout. Marinate for 30 minutes.
While you're salmon is marinating, you'll want to cook your rice. (follow directions provided on the package, generally it's 15-20 minutes).
When the rice is done cooking fluff the rice with a fork and cover until the salmon is ready.
While the salmon marinating you'll also want to make the glaze by combining all the ingredients and mixing together in a small mixing bowl.
Place your salmon on a wire rack in a sheet pan and place in the oven.
Cook until internal temp is 125 degrees about 10 minutes.
Every 2 minutes remove from oven and paint some glaze over the top.
After the salmon gets to temp remove and plate over white rice and garnish with the pineapple salsa.