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teriyaki_Salmon_bowls_recipe
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Teriyaki Salmon Bowls

Course Main Course
Cuisine Asian
Keyword Teriyaki Salmon Bowls
Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 1 hour
Servings 5 servings
Calories
Author Eva Fry

Ingredients

Teriyaki Glazed Salmon

  • 1/3 cup low sodium soy sauce Sub coconut aminos for gluten-free
  • 2 tablespoons olive oil
  • 1/4 cup brown sugar
  • 2 teaspoons ginger grated
  • 1 teaspoon garlic minced or grated
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 3 tablespoons rice wine vinegar
  • 2 lbs. salmon cut into 5 6 oz pieces

Veggies for Salmon Bowl

  • 1 head broccoli cut into florets
  • 1 red bell pepper sliced
  • 1/2 red onion sliced
  • 1- inch ginger grated
  • 1 - 2 teaspoons sesame oil
  • 1 cup carrots grated (5 baby carrots)
  • 1 cup edamame
  • 1 avocado sliced
  • 3 green onions sliced on a bias
  • cooked basmati brown or jasmine rice for serving
  • sesame seeds optional, for garnish

Instructions

  • In a small bowl, whisk together the soy sauce, olive oil, brown sugar, ginger, garlic, honey, sesame oil, and rice wine vinegar.
  • Reserve about 1/4 cup of the teriyaki sauce for serving.
  • Place the salmon flesh side down (skin up) into a glass pyrex dish or a food storage bag and pour the teriyaki sauce over the salmon.  Cover with plastic wrap and marinate for 30 minutes to one hour.
  • Place the salmon on a parchment or foil-lined baking sheet leaving marinade behind in pyrex dish.
  • Place the baking sheet 5-6 inches from the heating element (I used the 2nd rung in the oven).  Broil on high for 8-10 minutes.  Watch so that all the pieces are heated evenly under the heat - adjust the baking sheet halfway through cooking if necessary.   Do not overcook the salmon - its done when the teriyaki sauce is browned and the flesh is firm.
  • Prepare the rice according to package directions.  Grate the carrots, thaw the edamame, slice the avocado and the green onion.
  • Meanwhile, heat a large non-stick skillet over high heat.  Add the sesame oil and the broccoli florets.  Toast the broccoli, stirring often until it's slightly charred - about 6-8 minutes.  Add the red bell pepper and red onion to the skillet plus one additional tablespoon of sesame oil and the grated ginger.  Stir fry the veggies until tender - about 5 minutes.
  • Assemble the bowls by layering the rice, salmon, broccoli, peppers, onions, edamame, avocado and grated carrots on the bowl.  Top with sliced green onions, a sprinkle of sesame seeds and a drizzle of the reserved teriyaki sauce.