THIS WEEK’S CHEF RECIPE: nineteen21 Teriyaki Salmon Bowl 

This recipe was created by our chef Dylan Osmond 

This delicious well-balanced bowl is packed with flavour and nutrients. Plus, it is quick and easy to prepare on any given weeknight! No need for Teriyaki takeaway, this dish is so simple to put together. Heart healthy salmon (or sub chicken) marinated in a teriyaki sauce and served over a crisp noodle salad with avocado slices. Sprinkle of sesame seeds and spread with Japanese soy dressing to give that extra punch of Asian flavour.

How to make Teriyaki Salmon Bowl:


  • 150 grams           Fresh Atlantic Salmon – skinless
  • 50 ml                 Teriyaki sauce
  • 30 grams            Carrots – finely shredded
  • 20 grams            Red Onions – finely sliced
  • 10 grams            Capsicum – green
  • 10 grams            Capsicum – red
  • 50 grams            Cabbage – Wombok
  • 30 grams            Crispy fried noodles
  • 50 ml                 Dressing – Asian style (Birch & Waite)
  • 4 leaves             Lettuce – Baby Cos
  • 1/4                    Avocado – sliced
  • 60 grams            Continental Cucumber
  • 5 grams            Sesame seeds


  1. Cut salmon into 6 pieces and marinade in teriyaki sauce for 15 minutes
  2. Place salmon on a tray and put in the oven (180C) for 8/10 minutes
  3. Shred carrot, onion, capsicum, cabbage for slaw and dress with the Asian dressing, adding the crispy noodle just before serving and placing in the serving bowl
  4. Dress the plate with Cos leaves and cucumber, then add warm salmon, sliced avocado and finish with a lime cheek