Save A vibrant, healthy bowl featuring glazed teriyaki salmon atop a crisp, colorful Asian slaw, perfect for a fresh and satisfying meal.
I first made this teriyaki salmon & Asian slaw bowl on a weeknight when I wanted something nutritious and exciting without spending hours in the kitchen. The combination of savory glazed fish and crunchy, zesty vegetables completely won over my family.
Ingredients
- Salmon fillets: 4 (150 g each), skinless
- Low-sodium soy sauce: 80 ml (1/3 cup)
- Honey or maple syrup: 2 tbsp
- Rice vinegar: 1 tbsp (for glaze) + 2 tbsp (for slaw dressing)
- Sesame oil: 1 tbsp (for glaze) + 1 tbsp (for slaw dressing)
- Garlic cloves: 2, minced
- Fresh ginger: 1 tsp, grated (for glaze) + 1 tsp, grated (for slaw dressing)
- Cornstarch (optional): 1 tsp, for thickening
- Water (if using cornstarch): 1 tbsp
- Toasted sesame seeds: 1 tsp, for garnish
- Spring onions: 2, sliced (for garnish and slaw)
- Napa cabbage: 2 cups, shredded
- Red cabbage: 1 cup, shredded
- Carrots: 1 cup, shredded
- Red bell pepper: 1, thinly sliced
- Fresh cilantro leaves: 1/4 cup, chopped
- Roasted peanuts: 1/4 cup, roughly chopped
- Soy sauce (for slaw dressing): 1 tbsp
- Honey or maple syrup (for slaw dressing): 1 tbsp
- Lime juice: 1 tbsp
- Chili flakes (optional): 1/2 tsp
Instructions
- Make the teriyaki glaze:
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger for the glaze. Bring to a simmer over medium heat. If you prefer a thicker glaze, mix the cornstarch with water, add to the saucepan, and stir until slightly thickened. Remove from heat and let cool briefly.
- Marinate the salmon:
- Place salmon fillets in a shallow dish. Pour half the teriyaki glaze over the salmon, reserving the rest for serving. Marinate for 10 to 15 minutes.
- Prep for baking or grilling:
- Preheat oven to 200°C (400°F) or preheat a grill. Line a baking tray with parchment paper or oil the grill lightly.
- Cook the salmon:
- Place fillets on the prepared tray or grill. Bake or grill for 10 to 12 minutes until cooked through and glazed, basting with extra marinade halfway through. Discard any leftover marinade used for marinating.
- Prepare the slaw:
- While salmon cooks, in a large bowl combine napa cabbage, red cabbage, carrots, bell pepper, spring onions, cilantro, and peanuts.
- Make the slaw dressing:
- In a small bowl or jar, whisk together rice vinegar, soy sauce, honey, sesame oil, lime juice, ginger, and chili flakes. Pour over the slaw and toss to coat.
- Assemble the bowls:
- Divide the Asian slaw among serving bowls, top with teriyaki salmon, drizzle with reserved glaze, and garnish with sesame seeds and sliced spring onions.
Save This has become a family favorite, especially on summer nights, and my kids love assembling their own bowls with extra slaw and salmon flakes.
Serving Suggestions
Serve this bowl with steamed jasmine rice or soba noodles for a heartier meal. A side of ice-cold green tea or a crisp Riesling complements the flavors perfectly.
Nutrition Facts
Each serving provides about 410 calories, 20 g total fat, 24 g carbohydrates, and 34 g protein, making it a balanced and satisfying option.
Allergen Information
Contains fish, soy, peanuts, and sesame. For allergies, always check labels and adjust garnishes as needed.
Save This vibrant bowl comes together in no time and is sure to brighten up any dinner with its fresh flavors. Enjoy experimenting with extra toppings and vegetables you have on hand.
Cooking Questions
- → What is the best way to cook the salmon?
Bake at 200°C (400°F) or grill the salmon fillets for 10-12 minutes, ensuring they are cooked through and glazed evenly with the teriyaki sauce.
- → Can I substitute the salmon with other proteins?
Yes, tofu or chicken can be used as alternatives to provide variation while keeping the flavors complementary.
- → How do I make the teriyaki glaze thicker?
Mix cornstarch with a little water and stir into the simmering teriyaki mixture until slightly thickened before cooling.
- → What ingredients give the slaw its crunch?
The combination of napa and red cabbage, shredded carrots, red bell pepper, and roasted peanuts provides a fresh, crisp texture.
- → Are there any suggested beverage pairings?
This bowl pairs well with a dry Riesling or an ice-cold green tea for a refreshing complement to the flavors.
- → How can I adjust the spiciness of the slaw?
Add or reduce chili flakes in the slaw dressing according to your heat preference.