serves 2

• 2 salmon filets ~6-8 oz each (skin removed)
• 1/3 english cucumber
• 1/2 cup edamame beans
• 1 ripe avocado
• 2 spring onions, sliced
• 2 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• 1 tablespoon toasted sesame seed oil
• Sesame Seeds
• 1/3 cup Kikkoman Teriyaki Triple Ginger sauce
• Serve with white rice

method:

Preheat oven to 425

Cube the salmon into bite sized portions or keep the filet whole

Marinate the salmon in soy sauce, garlic powder, onion powder, ground ginger, white pepper and toasted sesame seed oil for 5-10 minutes

Place the salmon on a parchment paper lined baking tray and sprinkle with sesame seeds

Bake for around 10 minutes or until cooked and the salmon flakes easily

Place Edamame beans in a bowl and cover with water. Microwave on high for 2 minutes to cook

Dice the english cucumber and avocado into bite sized pieces

Heat the Kikkoman Teriyaki sauce up in the microwave or on the stove

Assemble in bowls, white rice on the bottom, followed by the cucumber, avocado and Edamame beans. Place the salmon on top, and drizzle the Teriyaki sauce over everything.

Garnish with sliced spring onions