Description
A nourishing and vibrant meal perfect for busy evenings. This Teriyaki Salmon Bowl combines flaky, broiled salmon with earth-friendly grains, crisp cucumber, carrots, edamame, and creamy avocado. Finished with a homemade, refined-sugar-free teriyaki sauce, this 30-minute dinner is a balanced act of self-care that provides clean, consistent energy for your body without any complex preparation.
Ingredients
4 (5-6 ounce) salmon filets
3 cups cooked brown rice, white rice, cooked quinoa, or cauliflower 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
1/2 cup coconut aminos
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 teaspoon freshly grated ginger
Instructions
Preheat your oven broiler to high and line a baking sheet with parchment paper.
In a small bowl, whisk together coconut aminos, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger until smooth.
Place salmon filets on the prepared baking sheet and brush generously with half of the homemade teriyaki sauce.
Broil the salmon for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
While the salmon cooks, assemble individual bowls by dividing the cooked grain of choice into each serving dish.
Top the grains with the prepared cucumber, carrots, edamame, and avocado slices.
Once the salmon is finished, place a filet into each bowl.
Drizzle with the remaining teriyaki sauce and garnish with thinly sliced green onions.
Notes
Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. For a low-carb version, substite the rice with cauliflower rice. You can also add toasted sesame seeds or seaweed strips for extra texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 18g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 95mg