Salmon Bowl
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
659 kcal
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Course
Main Course
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Cuisine
Japanese
Salmon Bowl
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This easy salmon bowl recipe pairs yummy teriyaki salmon with rice, veggies and a creamy sauce. Quick, fresh, healthy, and delish!
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Ingredients
For the Salmon Bowls
- ¾ cup White or brown rice or quinoa
- 4 (6-ounce) pieces salmon skin removed
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 cloves garlic minced about 1 tablespoon
- 1 tablespoon minced fresh ginger about a 1-inch piece
- ¼ teaspoon crushed red pepper flakes plus additional for serving
- 1 English cucumber halved lengthwise, seeded, and sliced
- 2 medium ripe avocados peeled, pitted, and sliced or diced
- 1 cup frozen shelled edamame thawed
- kosher salt
- sliced green onions
- black sesame seeds optional for serving
For the Creamy Sauce
- ¼ cup nonfat plain Greek yogurt
- 1 to 2 teaspoons Sriracha plus additional to taste
- 2 to 4 teaspoons milk plus additional as needed
Instructions
- Cook the rice or quinoa. See How to Cook Brown Rice, Instant Pot Brown Rice, How to Make White Rice, and How to Cook Quinoa. Place racks in the center and upper third of your oven and preheat to 400°F.
- While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8x10—if you don't have something similar, a 9x13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
- Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.
- Turn the salmon so it's presentation (top) side up, if it's not already. Spoon some of the marinade that's pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.
- To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.
Notes
- : Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.
- Adapted from my Teriyaki Salmon
- Recipe was updated on 2.12.24 — the prior pan version was messy and smoky to cook; this version is much neater and just as delicious.
- TO STORE: Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
- TO REHEAT: Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
659kcal
(33%)
Carbohydrates
60g
(20%)
Protein
45g
(90%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Cholesterol
94mg
(31%)
Potassium
1744mg
(50%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Vitamin A
337IU
(7%)
Vitamin C
14mg
(16%)
Calcium
113mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 659kcal | 33% |
| Carbohydrates | 60g | 20% |
| Protein | 45g | 90% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 94mg | 31% |
| Potassium | 1744mg | 37% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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