Grilled Teriyaki Salmon Bowl
with Edamame and Miso-Butter Corn
This teppanyaki salmon inspired dinner is full of flavour and grill marks! Perfect for the whole family.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
56 g
Edamame
(Contains: Soy)
2 tbsp
Teriyaki Sauce
(Contains: Soy, Wheat, Sesame, Sulphites May contain traces of: Egg, Sesame, Wheat, Gluten, Sulphites, Fish, Milk, Crustaceans, Mustard)
1 unit(s)
Honey
½ tbsp
Soy Sauce
(Contains: Wheat, Sulphites, Soy May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
2 unit(s)
Corn on the Cob
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
2 unit(s)
Green Onion
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium heat (approx. 400°F).
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and edamame, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a small pot over medium heat.
- Add half the Teriyaki Sauce (use all for 4 servings), honey and soy sauce. Bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer for 2-4 min, until slightly thickened. Remove from heat.
- Meanwhile, thinly slice green onions.
- Husk corn. Arrange corn, 1/2 tbsp (1 tbsp) oil on a baking sheet. Season with salt and pepper, then toss to coat.
- To a small mircrowaveable bowl, add 1 tbsp (2 tbsp) butter, Melt for 30 sec-1 min in the microwave.
- Add miso. Stir to combine, then set aside.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Add corn to one side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 10-12 min.
- Add salmon to the grill, skin-side down. Close lid and grill until salmon is cooked through, 7-9 min.**
- Transfer corn and salmon back to the baking sheet. B
- Dollop miso-butter over corn. Cover to keep warm.
- Fluff rice with a fork, then stir in half the green onions.
- Using a fork, gently remove salmon skin, if desired.
- Divide rice and corn between plates, drizzling over any of the miso-butter.
- Top rice with salmon.
- Top salmon with teriyaki sauce.
- Sprinkle corn with remaining green onions.