Description
A quick and nutritious salmon bowl topped with homemade teriyaki sauce, served over rice and fresh vegetables—ready in just 30 minutes.
Ingredients
Units
Scale
- 4 salmon fillets (5 oz each)
- 1/4 cup low‑sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch + 1 tbsp water (slurry)
- 2 cups cooked brown rice or quinoa
- 1 cup steamed broccoli florets
- 1 carrot, julienned or sliced
- 1/2 avocado, sliced
- 1 green onion, sliced
- 1 tsp sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Heat a nonstick skillet over medium‑high. Season salmon lightly with salt and pepper.
- Place salmon skin‑side down and cook 4–5 minutes until crisp. Flip and cook 3–4 more minutes, then remove to a plate.
- Pour teriyaki mixture into the same skillet. Bring to simmer, then stir in cornstarch slurry.
- Cook for 1–2 minutes until sauce thickens to glossy glaze.
- Return salmon to skillet, spooning sauce over to coat.
- Assemble bowls: rice, steamed broccoli, carrots, avocado.
- Top each bowl with a salmon fillet and drizzle extra teriyaki sauce.
- Garnish with green onions and sesame seeds before serving.
Notes
- Use wild‑caught salmon if available for better flavor and nutrition.
- Make the sauce ahead and store in fridge for quick weeknight meals.
- Swap brown rice for quinoa or cauliflower rice to vary the bowl.
- Adjust sweetness or salt by changing honey or soy sauce quantities.
Nutrition
- Serving Size: 1 bowl (approx. 1 salmon fillet + toppings)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 60 mg