Teriyaki Glazed Salmon Bowl

Salmon is one of the most abundantly available and affordable consumer fish species out there, and for pretty good reason. It’s versatile, tasty, and easy to cook. What else could you ask for?

That said, there’s almost too many different types of Salmon, from farm raised in the middle of nowhere to caught wildly in Alaska or halfway across the world in the Faroe Islands. If you can find salmon from the latter, it’s worth getting. That’s what I used in my Teriyaki Salmon Bowl recipe below; Faroe Island Salmon.

I broiled my Faroe Island Salmon with a homemade teriyaki glaze. I placed that over a bed of perfectly steamed rice. Chopped cucumbers, kiwi, and avocado were added for freshness and zest. All of that was topped with a homemade sriracha mayo sauce, creating a pretty healthy and mouthwateringly delicious Teriyaki Glazed Salmon Bowl.

What is Faroe Island Salmon?

Faroe Island salmon refers to Atlantic salmon that is specifically sourced from the Faroe Islands, an archipelago located between Scotland and Iceland in the North Atlantic Ocean. Faroe Island salmon is known for its exceptional quality and distinct flavor, making it sought after in culinary circles. Here are some key characteristics of Faroe Island salmon:

• Location and Environment: The Faroe Islands offer a pristine and unique environment for salmon farming. The cool, clear waters surrounding the islands provide optimal conditions for salmon growth. The remote location and strong currents contribute to the fish’s muscular development, resulting in firm flesh and a rich flavor.
• Sustainable Farming Practices: Faroe Island salmon is known for its commitment to sustainable aquaculture practices. The fish farms in the Faroe Islands adhere to strict regulations and guidelines to minimize environmental impact and promote the well-being of the fish. These practices include the use of open-net pens, careful monitoring of water quality, responsible feeding techniques, and disease prevention measures.
• Flavor and Texture: Faroe Island salmon is highly regarded for its distinctive flavor profile. It has a rich, buttery taste with a slightly sweet and nutty undertone. The fish’s diet, which includes a mix of fish meal, fish oil, and plant-based ingredients, contributes to its unique flavor profile. The texture of Faroe Island salmon is often described as firm, yet delicate and moist.
• Color and Appearance: The flesh of Faroe Island salmon has a vibrant orange-pink color, which is a result of its natural diet and the presence of beneficial pigments like astaxanthin. The fish’s appearance is typically characterized by well-distributed fat marbling, which further enhances the flavor and juiciness.
• Versatility in Cooking: Faroe Island salmon’s high-quality attributes make it a versatile ingredient in the kitchen. Its rich flavor and firm texture make it suitable for various cooking methods, including grilling, baking, poaching, and pan-searing. It pairs well with a range of ingredients and flavors, allowing for creative culinary exploration.
• Quality Assurance: Faroe Island salmon is carefully monitored and undergoes stringent quality assurance processes to ensure consistency and excellence. From sustainable farming practices to the traceability of each fish, the producers prioritize maintaining the highest standards of quality and taste.

Faroe Island salmon has earned a reputation as a premium choice among salmon enthusiasts and professional chefs alike. Its exceptional flavor, sustainable sourcing, and commitment to quality make it a prized ingredient in seafood dishes around the world.

Teriyaki Glazed Salmon Bowl

5 from 1 vote

Course: MainsCuisine: Asian, FusionDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Glazed and broiled Faroe Island Salmon is the star of this vibrant and healthy bowl that includes steamed rice and fresh cucumbers, kiwi, and avocado

Ingredients

• 1 pound 1 salmon

• 2 whole 2 kiwis, chopped

• 1 medium 1 cucumber, chopped

• 1 large 1 avocado, chopped

• 1 cup 1 long grain white rice

• 2 tablespoons 2 sesame oil

• 1 teaspoon 1 salt

• 1 teaspoon 1 pepper

• 1 tablespoon 1 olive oil

• Teriyaki Glaze

• 1/2 cup 1/2 soy sauce

• 1/2 cup 1/2 orange juice

• 1 tablespoon 1 sesame oil

• 1 tablespoon 1 rice wine vinegar

• 3 cloves 3 garlic, minced

• 1/3 cup 1/3 brown sugar

• Sriracha Mayonnaise

• 3/4 cup 3/4 mayonnaise

• 2 tablespoons 2 sriracha sauce

• 1 tablespoon 1 lime juice

• 1 clove 1 garlic, minced

Directions

• Preheat oven to 400°.
• To make the steamed rice: In a small saucepan, combine 1 cup of long grain white rice, 1 cup of water, and 1 tablespoon of olive oil. Bring it to a boil. Once it reaches a boil, immediately cover the saucepan and reduce the heat to low. Let it simmer for 15 minutes, undisturbed. Remove from the heat and let sit, covered, for another 5 minutes. Fluff with a fork, and it’s done.
• To make the teriyaki glaze: In a small saucepan, combine the soy sauce, orange juice, sesame oil, rice wine vinegar, garlic, and brown sugar. Bring to a simmer over medium heat, whisking occasionally. Once it’s reached a steady simmer, reduce the heat to low and continue simmering over low heat. If it’s not as thick as you’d like, combine 1 tablespoon corn starch with 1 tablespoon water, and gently whisk together.
• Season the salmon with the sesame oil, salt, and pepper. Place on a rimmed baking sheet and bake for 10 minutes at 400°. At the 10 minute mark, turn the heat to broil, and remove the salmon.
• Baste the salmon with the teriyaki glaze and place it back in the oven. Broil for 5-7 minutes.
• Chop the cucumber, kiwis, and avocado. Set aside.
• To make the sriracha mayonnaise: In a small bowl, whisk together the mayonnaise, sriracha, lime juice and garlic.
• Combine all of the finished components into a bowl in the following order: steamed rice, teriyaki glazed salmon, cucumber, kiwi, avocado, sriracha mayo.
• This is the most important step: enjoy!