Teriyaki Salmon Bowls

Name: Teriyaki Salmon Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving
Ingredients: ⅓ cup Teriyaki sauce; 2 ounce salmon fillets; 3 cups broccoli florets; ½ Tablespoon avocado or melted coconut oil; 1 cup cooked white or brown rice; 1 cup shredded red cabbage; ½ cup shredded carrots; ½ bunch green onions; ½ avocado; 1 lime; sesame seeds or gomasio; 1 Tablespoon avocado oil; ¼ cup low sodium tamari; ½ Tablespoon maple syrup; 2 cloves of garlic; 1 teaspoon apple cider vinegar; ½ teaspoon fresh ginger

User Reviews

4.3

210 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2
Calories
539 kcal
Course
Lunch
Cuisine
American

Teriyaki Salmon Bowls

Odette Barnes

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This teriyaki salmon dish comes together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli together, then serve in a bowl with rice, veggies and creamy avocado.

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Ingredients

Servings

⅓ cup Teriyaki sauce use recipe below or store-bought
2 ounce salmon fillets
3 cups broccoli florets chopped
½ Tablespoon avocado or melted coconut oil
1 cup cooked white or brown rice
1 cup shredded red cabbage
½ cup shredded carrots
½ bunch green onions chopped
½ avocado quartered and sliced
1 lime quartered
sesame seeds or gomasio optional

Homemade Teriyaki Sauce

1 Tablespoon avocado oil or sesame oil
¼ cup low sodium tamari or low sodium soy sauce
½ Tablespoon maple syrup or honey
2 cloves of garlic minced
1 teaspoon apple cider vinegar or rice vinegar
½ teaspoon fresh ginger grated or minced

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Instructions

Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 12-18 minutes.
Cook or reheat rice while the salmon and broccoli are baking.
Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.