Teriyaki Salmon Bowl
This teriyaki salmon bowl starts with a base of quinoa or brown rice and is topped with crisp veggies and a flakey, teriyaki salmon filet. Absolutely delicious!
Servings: 4 servings
Calories: 534kcal
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
We often provide tips and suggestions for how a recipe can be created to be dairy-free, gluten-free, vegetarian, or vegan. It is your responsibility to select and use products as well as work in an environment that will meet those criteria. We are not responsible for any reaction or adverse event that may result from making our recipes.
Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 47g | Protein: 40g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 1188mg | Potassium: 1350mg | Fiber: 7g | Sugar: 16g
