Description
This delicious Salmon Teriyaki Bowl features succulent broiled salmon topped with a homemade teriyaki sauce, served over a bed of rice and vibrant vegetables for a nutritious and flavorful meal.
Ingredients
4 (5-6 ounce) salmon filets
3 cups cooked brown rice or white rice (may substitute 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
½ cup coconut aminos
¼ cup honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
3 garlic cloves
minced (1 tablespoon)
1 teaspoon grated fresh ginger (or ½ teaspoon dried ginger)
1 ½ tablespoons cornstarch
2 tablespoons warm water (to dissolve the cornstarch)
Sesame seeds (an optional garnish)
Instructions
- Place salmon filets in a shallow dish and set aside.
- Prepare the teriyaki sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved.
- Pour ⅓ cup of the teriyaki sauce over the salmon filets (saving the rest for later in the recipe).
- Turn the filets over so that they are skin-side up and set aside while you prepare the cucumbers, carrots, and edamame.
- Preheat the oven on the broiler setting.
- While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade.
- Broil for 7-8 minutes or until the fish flakes easily with a fork.
- While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of warm water until the cornstarch is dissolved and the liquid looks milky white.
- When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the combined sauce and cornstarch mixture to a simmer, stirring occasionally.
- Continue to heat for 3-4 minutes, or until the sauce has thickened.
- To serve, place ¾ cup rice in each of 4 shallow bowls or plates and top with salmon.
- Divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado in each bowl.
- Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions (also referred to as scallions) and sesame seeds, if using.
Notes
For a gluten-free option, make sure to use gluten-free tamari instead of soy sauce.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 11 g
- Sodium: 800 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 75 mg
Keywords: salmon teriyaki bowl, teriyaki salmon recipe, healthy salmon bowl, Asian cuisine, easy dinner recipes