Teriyaki Salmon Bowls with Brussels Sprouts

Name: Teriyaki Salmon Bowls with Brussels Sprouts
Ingredients: 300 g of fresh salmon (I usually aim for wildcaught); 2 tbsp of extra virgin olive oil; 2-3 tbsp of sesame seed oil; 250 g of fresh Brussels sprouts; 1/3 cup of white or brown basmati rice; 250-500 ml broth (optional); sea salt to taste; fresh cucumber or spinach leaves, to garnish; pinch of chilli flakes, to garnish; juice of 1 lime, to garnish; handful of sesame seeds, toasted; 1/4 cup of regular or tamari soy sauce; 4 tbsp of maple syrup or 2 tbsp of unrefined cane sugar; 2 tbsp of rice vinegar (or substitute with apple or white wine vinegar); 1 tsp of garlic powder; 1 tbsp of corn starch

kitchenjulie.com

About the Recipe Sticky salmon teriyaki, still pink in the centre is hands down my weak spot when it comes to fish.

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