Fish Lunch Main dish Salad

Japanese Rice Bowl with Teriyaki Marinated Salmon, Wakame & Edamame Beans

Salmon and rice bowl

There are many reasons why I chose the education I did. I have always been very interested in health, eating an energy balanced diet and treating the body with respect and love. Still having experimented a lot in various ways with how to do this exactly, and always very curious on new trends, research and holistic approaches. The love of food, flavour, texture, pleasure and enjoyment has also been a very important factor, because who does not love to eat and treat yourself with colourful foods.
Furthermore the whole aspect of being able to study something that is actually relevant for all people in the world living different lives, has been extremely motivating and interesting. I love the fact that something I read and learn about is usable to me, my body, life and the choices I make.  Since the field of nutrition and health is broad and has so many many aspects in every possible direction, I have been able to narrow down and find the path I love the most: FOOD and to be exact cooking, presenting and understanding it! This combined with all the amazing knowledge I receive is a gift, now I can cook food that will build, improve and protect my body and at the same time bring endless amount of pleasure and beautiful flavour explosion.

Salmon and rice bowl

At the moment I am buried deep in my books, learning about how omega-3 fatty acids influence our body and health. I am writing an assignment on this topic and I have received a lot of new knowledge, amazing! You might be aware of how important essential fatty acids are to overall health. They are vital for cellular functioning, anti inflammatory, protecting against various cancers and have important influence on cognitive functions etc. Unless you want to spend the next to hours learning about omega-3 I will spare you the details, and instead just present you with a wonderful dish that will definitely satisfy your body’s need of omega-3 for one day.
Since fish is the most rich and bioavailable source of omega-3 it is really important to have a diet rich in fatty fish or supplement it with fish oil. Salmon are a perfect source of omega-3 and at the same time an incredible tasty fish – win win! I love to eat salmon; smoky salmon on rye bread, on pizza, a fresh filet in fish lasagna, in a creamy mousse or grilled on the barbecue at summertime.

soy and teriyaki

This recipe is inspired by a lunch dish I have had several times at our local sushi restaurant. It is very simple and so easy to make and only requires a few different ingredients. The salmon is marinated in the japanese marinade teriyaki, which is a slightly spiced and sweet soy sauce normally used when broiling and grilling fish. It is available in most food stores and asian markets and combined with a little chili and honey it balances the lovely flavours of the fish perfectly.
Wakame seaweed has become a favourite side order every time I enjoy sushi. It is a sweet and aromatic type of seaweed originally grown in Japan. Lucky for us wakame is best bud with our omega-3 rich and pink fellow Mr Salmon. To add some fibre and something to keep the dish together I have added rice. Personally I think brown rice will be best suited, but you can of course use all kinds of rice (don’t mind the spelt lying around in this picture – it is an expression of use-what-ever-your-cupboard-allows-you)!
It has become a favourite ’30 min dinner’ of mine and hopefully it will inspire you to remember those lovely fatty fish and all the good stuff  they contribute with. Happy cooking :)

 Salmon and rice bowl

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Salmon and rice bowl with  edamame beans and wakame
Serves 2
2 fresh salmon filets w. skin (300-350 g)
1-2 cup cooked brown rice (cooked according to the label)
3,5 oz wakame seaweed (100 g)
1 ripe avocado in slices or cubes
1/2 cup edamame beans removed from pod (100-125 g)
1 lime

Teriyaki marinade
1/4 cup plain teriyaki
1 Tbsp agave or runny honey
A pinch of hot chill powder/flakes
2 Tbsp sesame seeds

To serve
Edamame beans in pod as a little snack before or during the meal – drizzle with lemon and salt before serving.
Teriyaki and/or soy to season

1. Prepare the marinade by stirring together teriyaki, honey and chili. Use a plastic bag to marinade the salmon. Place salmon in the bag and pour in marinade, let it rest in the fridge at least one hour or all day.
2. When it is time to cook dinner remove the salmon from the fridge and preheat oven to 175 °C/350 °F.  Place the salmon in a baking pan (preferable lined since teriyaki will stick and be difficult to clean) and pour over the teriyaki. Coat the salmon with the sesame seeds (you can use as many as you please) and cook it on the oven until it is slightly pink in the middle and the meat divides in flakes, around 12 min depending on size and oven.

Serve in a bowl
Add half the rice and half the edamame beans, some slices/cubes of avocado, a portion wakame seaweed and top with a pieces of salmon. Drizzle with some lime juice and season with some extra teriyaki or soya.

Salmon and rice bowl

Comments (9)

  • beautiful creation there :)

  • Jeg elsker simpelthen at læse så interessante indlæg om mad fra en dansker. Det er en fantastisk blog du har, og jeg føler mig virkelig glad og fyldt med liv efter at have læst dine indlæg! Nogle gange virker det som om, at danskerne stadig sidder fast i en god “gammeldavs” id © om, hvordan deres måltider skal være – og nogle af dem er ikke ligefrem sunde. Jeg er glad for, at du er en af dem som kan inspirere folk (nationalt og internationalt) til en sundere livsstil.
    Og selvfølgelig… For ikke at glemme de fantastiske billeder og bloggens simple men stadig smukke design! Alt dette er med til at give inspiration og glæde.
    Super duper fantastisk! :D
    Mange hilsner fra Elena

    • Hej Elena. Åh jeg bliver så stolt af alt den ros, og mest af alt af at jeg med mine små historier og ord kan have en positiv indflydelse på dit humør, fantastisk! Jeg tror du kan have ret i at gamle (mad) vaner kan være svære at gøre op med, men jeg synes nu at mange danskere (i hvert fald dem jeg kender og det hjem jeg er vokset op i) er meget godt med på de moderne mad noder, og jeg tror langsomt at det kommer til at brede sig ud, i hvert fald i en stor del af landet :) Tak for en dejlig besked og masser af god karma.
      De bedste hilsner fra Josephine

  • I am simply loving your blog! As a foreigner living in Denmark I think it’s fantastic that:
    1) You write it in English, which broadens your audience
    2) You mix nordic flavours with contemporary cuisine.

    Regarding this recipe, I have one question, don’t you think teryaki is a bit too rich in sodium?


    • Thank you Camil, it is wonderful to hear that you you can use the blog. I love the fact that the english language allows me to have readers from all over the world. I was a natural choice for me since my education is global as well.
      Regarding the sodium; I believe in enjoying all kinds of food and the great flavour is one of the absolute most important things in regards of creating wonderful meals. In asia soy and fish sauce is what they use instead of salt, and as you can see from this recipe, no salt is added besides that from soy and teriyaki. So yes there is a lot of sodium in teriyaki, but I think it is perfectly fine to use as a flavour component and as a way to get some of the sodium you do need for optimal body functioning.
      But you can always reduce the amount of teriyaki used if you think it is too much :) Hope this was sufficient answer.
      All the best from Josephine

  • Lækkert! Har du nogle ideer til hvis man gerne vil supplere op med nogle flere grøntsager?

    • Jamen frisk baby spinat, snack ærter, bønnespirer of broccoli/romanesco ville passe meget godt :)

  • […] to die for, but with Wakame you will want to live long enough to finish the whole bowl. The sweet Wakame seaweed salad  with the fatty goodness of the salmon and avocado will taste heavenly, and without the hellish […]


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