If there’s one way to get a kid to eat salmon, it’s a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds. It’s a delish fish bowl for dinner.
Contains: fish. wheat, soy.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Wild salmon (see note below)
Teriyaki glaze (Traditional Japanese BBQ Sauce)
Cooked white rice
Togarashi (Japanese seasoning)
What You'll Need
Rice vinegar or white wine vinegar
Cut the cucumber in half lengthwise, then thinly slice crosswise. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.
Remove the salmon from the packaging, cut it into 3 pieces, pat dry with paper towels, and season on both sides with salt. In a nonstick frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the salmon, skin-side down, and sear until crispy and cooked to your liking, 2 to 3 minutes per side for rare. Transfer to a plate and brush with the teriyaki glaze, coating completely.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Slice the green onions.
Heap the rice in bowls and top with the teriyaki salmon, marinated cucumber, and diced avocado. Sprinkle with the green onions and togarashi and serve warm.