Teriyaki Salmon and Avocado Bowl with Pickled Radishes
Creamy avocado, tangy pickled radishes and a sweet teriyaki glazed salmon come together in this rice bowl for a satisfying and delicious dinner. This recipe comes from my cookbook THE SUPER EASY 5-INGREDIENT COOKBOOK, due out on Sept. 18, 2018 from Rockridge Press.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Sarah Walker Caron
½cupthinly sliced radishes(about 4 to 5 radishes)
6teaspoonsseasoned rice vinegar, divided
salt and ground black pepper, to taste
1lbsalmon, cut into 4 (4-ounce) fillets
2avocados, peeled, pitted, and thinly sliced
Preheat the oven to 400°F.
In a small mixing bowl, stir together the radishes and 2 teaspoons of rice vinegar. Season lightly with salt. Let sit, stirring a few times, for at least 20 minutes.
Meanwhile, arrange the salmon fillets on a baking sheet. Season liberally with salt and pepper. Bake for 10 to 12 minutes, until opaque. Remove from the oven and brush thoroughly with the teriyaki sauce. Return to the oven and cook for an additional 5 to 6 minutes, until cooked through.
Divide the rice evenly among four bowls. Drizzle each with 1 teaspoon of seasoned rice vinegar, and season with salt. Top with one-quarter of the avocado and one-quarter of the pickled radishes.
Using a fork, flake the salmon fillets one at a time, transferring the salmon from each fillet to one of the prepared rice bowls, and serve
Want perfect, thin radish slices? It’s easy if you have the right tools. A mandoline is a cutting tool that makes quick work of slicing the radishes extra thin.