The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Salmon Teriyaki Bowl with Brown Rice & Pickled Carrot
Buttery responsibly-sourced salmon fillets are baked in a sweet and savoury teriyaki sauce, creating perfectly tender fish and a sticky, caramelised topping. Serve atop nutty brown rice, leafy pak choi, and a vibrant side of tangy pickled carrots.
High protein
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 3 pak choi
- 1 unwaxed lime
- 1 tsp sesame seeds (Sesame)
- 160g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 carrot
- 50g honey
- 4 salmon fillets (Fish)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 712
Protein: 39g
Carbs: 64g
Fat: 33g
Salmon Teriyaki Bowl with Brown Rice & Pickled Carrot
Buttery responsibly-sourced salmon fillets are baked in a sweet and savoury teriyaki sauce, creating perfectly tender fish and a sticky, caramelised topping. Serve atop nutty brown rice, leafy pak choi, and a vibrant side of tangy pickled carrots.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium baking dish, a medium bowl, a small bowl, a grater & a sieve
Cook the rice & roast the salmon
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- In the medium baking dish, mix together the tamari, honey, balsamic vinegar and half the ginger & garlic paste. Place the salmon into the sauce and roast for 20 mins, until cooked through
Pickle the carrots & make the yoghurt dressing
- Coarsely grate the carrots, place into the medium bowl, then mix with the rice wine vinegar and a pinch of salt. Leave to pickle
- In the small bowl, mix together the yoghurt, half the sesame seeds, the juice from the lime and a pinch of salt
Soften the pak choi
- Trim the pak choi and cut into bite-sized pieces
- Heat the large frying pan with 1 tsp oil on high heat. Once hot, add the pak choi and cook for 2 mins
- Stir in the remaining ginger & garlic paste and cook for 2 mins, until softened
Flake the salmon
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once the salmon is cooked, flake the salmon back into the baking dish, discarding the skin, and toss to coat in any remaining marinade
Plate up
- Serve the teriyaki salmon into bowls, with the rice, pickled carrot and pak choi alongside. Drizzle with the yoghurt dressing and remaining sesame seeds
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