Japanese Salmon Salad with Teriyaki Aioli

Japanese Salmon Salad with Teriyaki Aioli

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Choice (5 Nights For 2) on Sunday, January 31, 2021.
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This easy Japanese salmon is baked to save time and served with a scrumptious teriyaki mayo.

Ingredients

Rice

  • 150g jasmine rice
  • 1 1/8 cup boiling water

Salad

  • 1 baby bok choy, thinly sliced
  • 150g slaw
  • 50g mung bean sprouts
  • 1 Tbsp teriyaki sauce
  • 1/2 Tbsp vinegar

Salmon

  • 300g salmon
  • 1 pack Japanese spices
  • 1 drizzle of oil

Teriyaki Aioli

  • 2 Tbsp garlic aioli
  • 2 Tbsp teriyaki sauce

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Bring a half-full kettle to the boil.
  2. Combine rice, boiling water measure and a pinch of salt in a small pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  3. Prep bok choy and toss in a medium bowl along with slaw, mung bean sprouts, first measure of teriyaki sauce and vinegar.
  4. Pat salmon dry and remove any remaining bones. Place on a lined oven tray and rub with Japanese spices and oil. Season with salt. Cook salmon for for 8-10 minutes or until cooked to your liking. Using a spoon, flake cooked salmon into large pieces.
  5. In a small bowl, combine second measure of teriyaki sauce and garlic aioli.
  6. Salad topped with salmon and teriyaki aioli. Serve rice on the side.

Nutritional Information

Energy 2364 kj
565 kcal
Protein 21.4g
Carbohydrate 49.6g
Fat 25.1g