Teriyaki Salmon Buddha Bowls
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
345 kcal
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Course
Lunch
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Cuisine
Asian, International
Teriyaki Salmon Buddha Bowls
Description
Teriyaki Salmon Buddha Bowls combine roasted broccoli florets with cooked brown rice, shelled edamame, grated carrot, and shredded cabbage to form a fresh and hearty base. Salmon filets are seasoned and cooked on a baking sheet alongside the broccoli for convenience. The teriyaki sauce is made by simmering soy sauce, fresh orange juice, rice vinegar, honey, sesame oil, grated ginger, and minced garlic, then thickened with arrowroot starch for a glossy glaze.
The salmon is coated with this sauce to add sweet, savory, and citrus layers that complement the tender fish. Toppings like toasted sesame seeds and thinly sliced green onions provide nutty crunch and fresh bites. These bowls serve well as a balanced meal that includes protein, vegetables, and grains.
Frozen salmon can be used if thawed properly before cooking. Variations in grains or soy sauce alternatives are possible. Leftovers keep refrigerated up to four days and reheat in the microwave until warm.
Ingredients
Salmon Bowls:
- 2 medium broccoli cut into florets, heads
- 4 salmon filet 4 - 6 ounce
- 2 cups brown rice cooked
- 1 cup edamame fresh or frozen, shelled
- 1 cup carrot grated
- 1 teaspoon sesame seeds toasted
- 1 - 2 cabbage for garnish, shredded, handfuls
- 2 green onions ends trimmed and thinly sliced
Teriyaki Sauce:
- 2 teaspoon arrowroot starch or cornstarch or tapioca flour
- ¼ cup water cold
- ¼ cup soy sauce low-sodium
- ¼ cup orange juice juice from 1 large orange, fresh
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- ½ teaspoon sesame oil
- ½ teaspoon ginger very fine, freshly grated
- 1 large garlic minced, clove
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
- Add your broccoli florets to the baking sheet with 1 Tablespoon of olive oil. Season with salt and pepper and roast for 15 - 20 minutes.
- Pat the salmon filets dry with a paper towel, season with salt and pepper.
- In a small bowl, whisk together the cold water and arrowroot starch. Set to the side.
- Meanwhile, heat a small saucepan over medium-high heat and add the low-sodium soy sauce, fresh orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic. Bring sauce to a quick boil. Once boiling, reduce heat to medium-low and whisk in the arrowroot starch water. Simmer for 3 to 4 minutes, making sure to continually whisk until the sauce has thickened. When finished, remove from the heat and set it to the side.
- Once the broccoli is ready, remove the tray from the oven and push the broccoli on one half of the tray to make room for the salmon. Avoid broccoli overlapping and on top of each other. Place the seasoned salmon filets skin-side down on the baking tray and carefully brush about 1 Tablespoon of teriyaki sauce on top of each piece of salmon. Make sure they are evenly coated.
- Place the baking sheet back in the oven for 8 - 12 minutes, depending on how well done you like your salmon. For medium, only bake for 8 minutes, and for well-done, bake for closer to 12 minutes.
- Meanwhile, heat the edamame and brown rice according to the package direction.
- When the salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, and warmed edamame. ENJOY!
Notes
- Use thawed frozen salmon by refrigerating overnight or quick thaw in a sealed plastic bag in warm water for 30 minutes; do not submerge raw salmon directly in water.
- Substitute rice vinegar with white wine vinegar if preferred.
- Brown rice may be replaced with white rice, coconut rice, cauliflower rice, or quinoa.
- For soy sauce, coconut aminos or gluten-free tamari are good alternatives.
- Orange juice can be substituted with pineapple juice.
- Arrowroot starch can be replaced by tapioca flour or cornstarch (note corn is not gluten-free).
- Store leftovers in airtight containers in the refrigerator for up to four days and reheat in the microwave for 1-3 minutes until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 642mg | 27% |
| Potassium | 910mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 5514IU | 110% |
| Vitamin C | 22mg | 24% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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