Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls
User Reviews
4.8
Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls
Description
This dish uses a marinade of soy sauce, mirin, and honey to impart a balanced sweet and savory glaze to the salmon. The salmon fillets are marinated for up to eight hours and then baked with asparagus that is tossed with olive oil and salted. The pan roast allows the salmon to cook evenly and the asparagus to become tender. Meanwhile, the marinade is boiled down to a reduced glaze to intensify its flavor.
The cauliflower rice is cooked separately in a skillet until tender but retaining some bite, acting as the vegetable-based grain substitute for this dish. Served together, the components combine to form a colorful bowl where the richness of the fish meets the fresh, bright flavor of asparagus and the mild texture of the cauliflower rice. Optional sesame seeds add a subtle nutty crunch at the end.
This meal balances proteins, vegetables, and rice substitute while focusing on a harmonious glaze that ties the components together. It can serve as a nutritious lunch or dinner with thoughtful layering of flavor and texture.
Ingredients
- 3 tbsp soy sauce or tamari for gluten free, low-sodium
- 6 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp honey
- 1 lb salmon fillet cut in 4 pieces, fresh wild
- 12 ounce asparagus (ends trimmed cut 1-inch)
- 4 cups cauliflower riced, raw or frozen
- 1 tablespoon olive oil
- sesame seeds (optional for garnish)
Instructions
- Combine the soy sauce, mirin, and honey in a resealable bag.
- Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.
- Preheat oven 450F.
- Remove salmon, reserving the marinade.
- Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about 10 to 12 minutes.
- Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
- Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.
- To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Serving | 1/4 | |
| Calories | 324kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 24.5g | 49% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 656mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 17.5g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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