TERIYAKI SALMON RICE BOWL - Dinner Recipe | BCLIQUOR

Ingredients

• 1½ lb (750 g) sockeye salmon fillet, cut into 4 portions
• salt and pepper, to taste
• 1 cup (250 ml) teriyaki sauce, divided
• 1 cup (250 ml) chopped kale, blanched and kept warm
• 1 tsp (5 ml) sesame oil
• 1 tbsp (15 ml) butter
• 1 cup (250 ml) shiitake mushrooms, stems removed (halved, or sliced if mushrooms large)
• 4 cups (1 L) cooked brown rice, hot (cooked according to package directions)
• ½ cup (125 ml) shelled edamame beans, blanched and kept warm
• ¼ cup (60 ml) green onions, thinly sliced
• 1 tbsp (15 ml) toasted black sesame seeds