Teriyaki Salmon Bowl with Sautéed Leeks

Lately, the husband and I have been binge watching all sorts of cooking shows. With quarantine still happening, learning new kitchen tricks and recipe ideas has been our thing. Well, after watching an episode of Selena + Chef, leeks is all we have been wanting to cook! And tonight seemed like the perfect night to try them out.

This recipe is super easy for a weeknight dinner and I can guarantee plenty of “yummmms” while eating it. These caramelized leeks covered in sweet teriyaki sauce and then sautéed with perfect bite size salmon pieces… yes, lets go ahead and say it…. YUMMMM!

Ingredients

Sushi Rice:

• 1 C sushi rice
• 1 1/2 C water
• 3 Tbsp rice vinegar
• 1 1/2 tsp sugar
• 1/2 tsp salt

Salmon:

• 1 lb of salmon (2 large salmon filets)
• 2 Tbsp Agave
• 1/4 C coconut aminos
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1 tsp mirin (or rice vinegar)
• 2 large leeks
• 1/2 Tbsp olive oil

For Serving:

• Sesame Seeds
• Edamame Beans
• Avocado Slices
• Spicy Mayo (see notes for homemade recipe)

DIRECTIONS

Sushi Rice

1. Stovetop option: Rinse the rice lightly and drain. In a pot, bring rice and water to a boil over high heat. Our off the heat and let the rice stand for one minute. Turn the heat low and simmer for twenty minutes. Remove from heat.
2. Pressure Cooker option: Rinse the rice lightly and drain. Add rice and water to pressure cooker, set valve to “sealing”, cook on high for 3 minutes and wait 10 minutes for natural release. Quick release any remaining pressure and remove lid.
3. While rice is cooking, mix the rice wine vinegar, sugar and salt together in a small bowl, stirring until the sugar and salt has dissolved in the vinegar.
4. When the rice is done cooking, pour the vinegar over the top and then stir to coat the rice and fluff it up.

Salmon Bowl:

1. Prepare your leeks by slicing off the root end and the top tough green part. Slice the leek in half lengthwise and place cut side down. Then cut into half moon slices. Place leek slices into a large bowl of water and clean thoroughly. It is important to NOT miss this step as leeks tend to have lots of sand and dirt between the layers. Once cleaned, remove from water by scooping out with your hands and placing into another bowl. Set aside.
2. Now, prepare your salmon by removing skin and chopping into 1 inch cubes. Set aside.
3. Lastly, prepare your teriyaki sauce by mixing your agave, coconut aminos, sesame oil, garlic powder, and mirin in a small bowl. Set aside.
4. Now time to cook! In a large skillet, heat 1/2 Tbsp of oil over medium high heat. Once hot, add your sliced leeks and season with salt & pepper. Sauté for 5 minutes, until caramelized.
5. Pour in your teriyaki sauce and turn down heat once it begins to bubble. Simmer and constantly stir until reduced and it has thickened. About 1-2 minutes.
6. Add your salmon bites in the pan and turn heat back up to medium. Stir until salmon is fully coated and salmon is cooked through.
7. Serve salmon, leeks, and extra sauce over your cooked rice. Top with avocado slices, edamame, sesame seeds, and a drizzle of spicy mayo! It’s the perfect dish!!

Notes

Store bought spicy mayo works but if you prefer to make your own, simply mix 1/4 C mayo, 1 Tbsp sriracha, and a dash of sesame oil.

*Recipe inspired by mygfguide.com