LOCAL WILD SALMON OR MARINATED CHICKEN WITH TERIYAKI VEGETABLES, JASMINE RICE & SPICY YOGURT. BRAISED CABBAGE & CILANTRO

In a bowl, combine soy sauce, honey, minced garlic, and grated ginger. Place the salmon fillets in the marinade and let them sit for at least 30 minutes.

Marinate the Salmon

Rinse the jasmine rice under cold water. In a pot, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes.

Cook the Rice

In a pan, heat a little oil over medium heat. Add the bell pepper, carrot, and zucchini. Sauté for about 5-7 minutes until they are tender. Add the shredded cabbage and cook for an additional 3 minutes.

Sauté the Vegetables

Preheat the grill or oven to medium-high heat. Remove salmon from marinade and grill for 5-6 minutes on each side or until cooked through.

Cook the Salmon

In a bowl, mix Greek yogurt, Sriracha, lime juice, and salt to taste.

Prepare Spicy Yogurt

In a bowl, layer jasmine rice, sautéed vegetables, and the grilled salmon. Drizzle with spicy yogurt and top with fresh cilantro.

Assemble the Bowl

Wild salmon fillets

Soy sauce

tofino surf bowl

Recipe information

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