Grilled Teriyaki Salmon Bowls
Ingredients
The salmon
The teriyaki sauce
-
½
cup
coconut aminos
-
2
pieces
dates, pitted and soaked
-
1.5
tsp
apple cider vinegar
-
1
tsp
fresh ginger, grated
-
1
tsp
garlic powder
The vegetables
-
1
lb
green beans, trimmed
-
½
bunch
asparagus, trimmed and cut
For assembly
-
1
tbsp
avocado oil
-
to taste
sea salt and pepper
-
4
cups
greens
-
1
cup
cauliflower rice or white rice
-
¼
cup
green onion, chopped (optional garnish)
-
1
tsp
sesame seeds (optional garnish)
Instructions
- Preheat the grill to medium-high heat and oil the grill grate.
- Prepare the vegetables and place them on a grill pan with avocado oil, salt, and pepper.
- Blend all sauce ingredients until smooth, then heat the sauce in a small saucepan over low heat.
- Season the salmon with salt and pepper and grill it, starting flesh side down for 8 minutes, then flip and cook for another 6 minutes.
- Add the vegetables to the grill when you flip the salmon, tossing them occasionally.
- Heat the cauliflower rice (or white rice) in a skillet with a little oil and season with salt and pepper.
- Once everything is cooked, remove the salmon and vegetables from the grill.
- Assemble the bowls with a base of greens, rice, salmon, and vegetables, then drizzle with sauce and garnish with green onion and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
20g
Total carbohydrates
30g
Total protein
30g
Sodium
400mg
Cholesterol
70mg
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