Teriyaki Salmon Bowl
Ingredients
The main ingredients
-
4
filets
salmon (5-6 ounces each)
-
3
cups
cooked brown rice or white rice
-
2
cups
chopped cucumber
-
1
cup
shelled edamame, cooked and cooled
-
1
cup
shredded or julienned carrots
-
1
medium
avocado, sliced
-
2
green onions
thinly sliced
The teriyaki sauce
-
½
cup
coconut aminos
-
¼
cup
honey
-
1
tablespoon
rice vinegar
-
1
tablespoon
toasted sesame oil
-
3
cloves
garlic, minced
-
1
teaspoon
grated fresh ginger
-
1 ½
tablespoons
cornstarch
-
2
tablespoons
warm water
-
to taste
sesame seeds (optional garnish)
Instructions
- 1. Place the salmon filets in a shallow dish and season with salt and black pepper.
- 2. Prepare the teriyaki sauce by mixing coconut aminos, honey, rice vinegar, sesame oil, garlic, and ginger until well combined.
- 3. Pour a portion of the teriyaki sauce over the salmon and set aside.
- 4. Preheat the broiler and line a baking sheet with aluminum foil.
- 5. Place the salmon on the baking sheet skin-side down and discard any leftover marinade.
- 6. Broil the salmon for 7-8 minutes until it flakes easily with a fork.
- 7. While the salmon is broiling, heat the remaining teriyaki sauce in a saucepan until it simmers.
- 8. Whisk cornstarch with warm water until dissolved, then add to the simmering sauce and cook until thickened.
- 9. To serve, place rice in bowls, top with salmon, and add cucumbers, carrots, edamame, and avocado.
- 10. Drizzle with the thickened teriyaki sauce and garnish with green onions and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
560
Total fat
18g
Total carbohydrates
65g
Total protein
40g
Sodium
450mg
Cholesterol
0mg
You might also like