One of my favorite restaurants is True Food Kitchen. The food is nutritious and fresh, which can sometimes be hard to come across when eating out! Unfortunately, not every state has a location, but if you get the chance, you should definitely try it out. My favorite dish there is the Teriyaki Quinoa Bowl. It's the perfect blend of protein, carbs, and veggies. It typically costs about $30 for the bowl after tax + tip, so needless to say I can’t visit every night. That’s why I make my version of the teriyaki salmon bowl at home. It costs under $10 a person and is great for meal prep. I always make extra and have leftovers for the next day when I make this dish.
What ingredients do you need?
Salmon Filets
For this recipe, you’ll need four servings of salmon, which is about four 6-ounce salmon filets. Feel free to tweak the portions based on your individual needs. The two types of salmon I have used are Atlantic salmon and sockeye salmon. Both types are rich in omega-3 fatty acids and are a good source of protein, vitamins, and minerals. However, the taste and texture of the two species are slightly different. Sockeye salmon is considered to be more flavorful, oily, and has a firmer texture, while Atlantic salmon is considered to be milder in flavor with a softer texture. Sockeye salmon is typically lower in fat and higher in protein than Atlantic salmon. For those of you who are weary of fish tasting “too fishy”, I would recommend the milder Atlantic salmon. Atlantic salmon is also typically easier to find.
Brown Jasmine Rice or Quinoa
Both brown jasmine rice and quinoa are great options. Brown jasmine rice is a whole grain that is a good source of carbohydrates and provides a moderate amount of fiber, vitamins, and minerals. Quinoa, on the other hand, is a seed that is often considered a complete protein as it contains all nine essential amino acids. It is also a good source of fiber, iron, magnesium, and other minerals.
If you’re looking for an easy way to make brown rice, you can find frozen bags in the freezer section. You can also prepare a large batch of rice ahead of time and freeze it in small batches in a container or freezer bag.
A Variety of Colorful Veggies
I like the combination of snow peas, carrots, mushrooms, and broccoli. You can choose to add any additional veggies you have sitting in your fridge. Other great options include cauliflower, asparagus, red cabbage, bok choy, and zucchini. True Food Kitchen uses bok choy and a variety of colored carrots. While both can be difficult to find, if your local store has them feel free to add them in.
Avocado
Avocado complements the rice/quinoa, salmon, and veggies perfectly. Just ¼ of an avocado is plenty for each bowl!
Teriyaki sauce
Use your favorite teriyaki sauce in this recipe. If you want to go for it and make your own teriyaki, by all means, go ahead! But if you’re looking for ease, store-bought will work. I love the Primal Kitchen brand. I have also used the Soy-Vay brand. A few gluten-free teriyaki sauce brands include San-J, Primal Kitchen, and Eden foods. Find a brand you prefer and roll with it!
What equipment do you need?
For this recipe, you will need:
- Cutting board
- Large saucepan
- Knife to prepare the veggies
- Large bowl or ziploc bag to marinate the salmon
- Large oven-safe baking dish or cookie sheet
- Parchment paper
- Spatula for serving
- Spatula for cooking the vegetables
- Measuring cups and spoons
How is it done?
- Begin by marinating the salmon. In a large bowl or ziploc bag, add the salmon filets and 1 cup of teriyaki sauce. Marinate for at least 20 minutes, or up to 4 hours.
- Preheat your oven to 400 degrees and line a cookie sheet or baking dish with parchment paper. Add your salmon to the baking sheet or dish, skin side down if the salmon has skin attached.
- Bake for 8-12 minutes, depending on the thickness and type of salmon. Sockeye salmon typically cooks faster than Atlantic salmon. When the salmon is almost cooked through, turn the broiler setting on the oven and let the salmon brown for 1-2 minutes on top. Watch the salmon carefully during this process as it can burn easily. Remove the salmon and set aside. The salmon should have a flakey texture and reach an internal temperature of 145 degrees.
- Meanwhile, while the salmon is cooking, prepare your vegetables. In a large saucepan, add the olive or avocado oil over medium heat. Add the snow peas, broccoli, mushrooms, and carrots to the pan along with ¼ cup of water. Let the veggies steam over medium heat, for about 6 minutes or until the veggies are tender. Remove from heat and drain any excess water.
- Heat the brown rice or quinoa until hot & ready to serve.
- Assemble each bowl with ½ cup of jasmine rice, ¼ of the veggies, one 6oz salmon filet, and ¼ of the avocado. Drizzle with more teriyaki sauce and add red pepper flakes if desired.
Anything else to consider?
If you are planning to eat leftovers, add the avocado and teriyaki sauce fresh the next day after reheating.
Is it GF/DF?
Yes, this recipe can easily be made gluten and dairy-free! Ensure that the teriyaki sauce is gluten-free. As always, check each individual ingredient if you have dietary restrictions.
If you make this teriyaki salmon bowl, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Teriyaki Salmon Bowl
Ingredients
- 4, 6 oz salmon filets (Atlantic or sockeye)
- 2 cups cooked brown jasmine rice, wild rice, or quinoa
- 1 teaspoon olive or avocado oil
- ¼ cup water
- 1 cup fresh snow peas
- 1 medium head of broccoli or cauliflower, cut into florets
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 avocado, sliced into thin strips
- 1 cup teriyaki sauce
- Red pepper flakes for topping, optional
Instructions
- Begin by marinating the salmon. In a large bowl or ziploc bag, add the salmon filets and 1 cup of teriyaki sauce. Marinate for at least 20 minutes, or up to 4 hours.
- Preheat your oven to 400 degrees and line a cookie sheet or baking dish with parchment paper. Add your salmon to the baking sheet or dish, skin side down if the salmon has skin attached.
- Bake for 12-15 minutes, depending on the thickness and type of salmon. Sockeye salmon typically cooks faster than atlantic salmon. When the salmon is almost cooked through, turn the broiler setting on the oven on and let the salmon brown for 1-2 minutes on top. Watch the salmon carefully during this process as it can burn easily. Remove the salmon and set aside. The salmon should have a flakey texture and reach an internal temperature of 145 degrees.
- Meanwhile, while the salmon is cooking, prepare your vegetables. In a large saucepan, add the olive or avocado oil over medium heat. Add the snow peas, broccoli, mushrooms, and carrots to the pan along with ¼ cup of water. Let the veggies steam over medium heat, for about 6 minutes or until the veggies are tender. Remove from heat and drain any excess water.
- Heat the brown rice or quinoa until hot & ready to serve.
- Assemble each bowl with ½ cup of jasmine rice, ¼ of the veggies, one 6oz salmon filet, and ¼ of the avocado. Drizzle with more teriyaki sauce and add red pepper flakes if desired.
Notes
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Teriyaki Salmon Bowl."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Leave a Reply