Teriyaki Salmon Bowls
Servings: 4
Calories: 686kcal
Ingredients
- 1 and ½ cups rice of choice
- 1 cucumber thinly sliced
- 2 carrots shredded
- 1 avocado diced
- 2 cups frozen shelled edamame cooked
- 1 lb salmon
- ¼ cup green onions optional, for serving
For the Sauce
- 6 tablespoon tamari or soy sauce
- 3 tablespoon honey
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
- 1 tablespoon cornstarch
- ⅓ cup water
Instructions
- Preheat the oven to 400 °F.
- Cook the rice as per the package directions.
- Whisk together all of the sauce ingredients except the water and cornstarch in a small bowl. Pour half of the sauce into a small saucepan and add the cornstarch and water.Place the saucepan over medium heat and bring to a simmer, constantly stirring. Once simmering, it should start to thicken at which point remove from heat and set aside.
- Place the salmon in a shallow baking dish, lined with parchment paper or a silicone liner. Pour the reserved sauce (without the cornstarch) over the salmon. Bake the salmon for 10-15 minutes until it reaches an internal temperature of 145 °F and is just flaky.
- Assemble the bowls by dividing the rice evenly between 4 bowls (about ¾ cup each), then divide the vegetables evenly into the bowls. Top with cooked sauce (about 2 tablespoons each).
- Serve, garnished with green onions and sesame seeds as desired.
Video
Notes
Leftovers
Store leftover salmon, rice, sauce and veggies in separate airtight containers in the refrigerator for up to 3 days. Reheat and assemble.
Nutrition
Calories: 686kcal | Carbohydrates: 90g | Protein: 40g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 1589mg | Potassium: 1602mg | Fiber: 11g | Sugar: 18g | Vitamin A: 5268IU | Vitamin C: 9mg | Calcium: 133mg | Iron: 6mg
