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High Liner Foodservice

High Liner Foodservice

Teriyaki Salmon Bowl

Dive into a world of exquisite flavors with our Teriyaki Salmon Bowl, a culinary masterpiece that brings together the finest ingredients for a taste sensation like no other.Premium Atlantic Salmon, marinated and pan roasted to perfection, rests upon a bed of nutty brown rice, creating the perfect canvas for a colorful and nutrient-packed medley. Fresh pineapple adds a tropical sweetness, while creamy avocado, crisp carrots, vibrant watermelon radish, purple cabbage, edamame, and cool cucumber provide a symphony of flavors and textures. The crowning glory is our scratch-made savory teriyaki glaze, infusing each bite with a perfect balance of sweet, salty and umami notes. Indulge in a globally influenced bowl that not only satisfies your palate but also nourishes your body with a burst of wholesome goodness.
Serves: 4
Prep time: 25 minutes
Cook time: 20-25 minutes
  • 4 ea Atlantic Salmon Fillets
  • 2 oz Watermelon Radish sliced thin
  • 4 oz Carrots, shredded
  • 4 oz Shelled Edamame
  • 4 oz Purple Cabbage, sliced thin
  • 6 oz Cucumber, diced
  • 6 oz Pineapple diced
  • 1 ea Avocado, quartered and sliced
  • 1 oz Micro Greens
  • 1 tbsp White Sesame Seeds
  • 1 tbsp Black Sesame Seeds

For the Brown Rice

  • 10 oz Brown Rice
  • 30 fl-oz Water
  • 1 tbsp Kosher Salt

For the Teriyaki Sauce

  • 1 tbsp Sesame Oil
  • 1 tbsp Garlic, minced
  • 1 tbsp Ginger, minced
  • 2 oz Miso
  • 2 fl-oz Mirin
  • 4 fl-oz Water
  • 2 fl-oz Soy Sauce
  • 2 oz White Sugar
  1. Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
  2. For the Brown Rice: Prepare the brown rice with the water and kosher salt according to your operation's preferred rice method. Either stove top, oven or steam.
  3. For the Teriyaki Sauce: Add the sesame oil to a small pot and begin heating over a medium setting.Add the garlic and ginger and saute for approximately 1 minute until lightly browned and fragrant. Add all of the remaining ingredients to the pan and bring to a simmer. Gently simmer the teriyaki sauce for approximately 10-12 minute until reduced by approximately 1/4. Reserve under refrigeration until ready for use.
  4. For the Teriyaki Salmon: Pour 3/4 of the prepared Teriyaki sauce over the thawed Salmon fillets. Allow to marinate for at least 4 hours, or preferably overnight. Flip the Salmon over periodically to ensure an even marinade. Preheat your convection oven to 425℉. Remove the Salmon fillets from the marinade and gently pat dry with clean paper towel. Add the fillets to a parchment lined sheet tray and bake in the oven for approximately 10-12 minutes until lightly charred and the fillets have achieved your desired internal temperature (145℉-155℉.)
  5. To Assemble: For service, divide the brown rice equally between four bowls. Add the fully cooked Teriyaki Salmon fillet to the center of the plate. Artfully arrange the remaining ingredients around the Salmon, dividing equally between each portion. Garnish with the black and white sesame seeds and serve additional Teriyaki sauce on the side if desired.