Miso Teriyaki Glazed Salmon & Rice Bowls
Ingredients
The Salmon
-
2
tbsp
Sesame Oil
-
1
tbsp
Teriyaki Sauce
-
½
tsp
White Miso Paste
-
½
tsp
Sriracha
-
¼
tsp
Honey
-
2
tsp
low-sodium Soy Sauce
-
¼
tsp
Garlic Powder
-
1
tsp
fresh Lime Juice
-
1
tbsp
Avocado Oil
-
2
filets
Salmon (3 oz. each)
The Rice Bowls
-
2
cups
cooked Rice
-
to taste
sliced Avocado
-
to taste
sliced Cucumber
-
to taste
peeled Carrot strips
-
to taste
chopped Green Onion
-
to taste
Sesame Seeds (toasted, if possible)
Instructions
- Whisk together sesame oil, teriyaki sauce, white miso paste, sriracha, honey, soy sauce, garlic powder, and lime juice.
- Spoon the glaze over each salmon filet and let it rest for 10-15 minutes.
- Heat avocado oil in a skillet over medium heat and cook the salmon skin-side down for 3-4 minutes.
- Flip the salmon and cook for another 2-3 minutes until cooked to your liking.
- Divide the cooked rice between two bowls and top with salmon, avocado, cucumber, green onion, sesame seeds, and carrot strips.
Nutrition Facts (estimated)
Servings
2
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
60mg
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