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Teriyaki Salmon Bowl
Prep Time
15
mins
Cook Time
18
mins
Total Time
33
mins
Ingredients
4
cloves
garlic
1/2
cup
tamari
1/2
cup
honey
2
T
rice wine vinegar
1
tsp
ground ginger
1/4
tsp
red pepper flakes
optional
1
T
sesame oil
1
cup
white rice
4
whole
carrots
2
red bell peppers
4
radishes
optional
1
bunch
green onions
4
salmon fillets
1
cup
snow peas
2
avocados
optional
2
T
sesame seeds
salt and pepper
to taste
Instructions
Finely chop 3-4 cloves garlic for a total of 1T.
In a medium container, combine the following: 1⁄2c tamari + 1⁄2c honey + 1T minced garlic + 2T rice wine vinegar + 1tsp ground ginger + 1⁄4tsp red pepper flakes, optional + 1T sesame oil.
Preheat oven to 400 F .
Place 2c water + 1c rice in a pot, bring to a boil, turn heat to low, cover w/ lid, cook 16-18 min.
Cut 4 carrots into 1-inch thin sticks. Cut 2 red peppers into thin strips.
Thinly slice 4 radishes, optional.
Chop both white and green parts of 1 bunch green onions.
Place salmon fillets on foil covered sheet pan. Sprinkle w/ S&P. Using 1⁄4 of the teriyaki sauce, brush each fillet (~1T per fillet).
Bake 12-16 min or until flaky.
Assemble 4 bowls w/ ~1⁄2c rice, cooked salmon, sliced carrots, peppers, snow peas, avocado slices (optional) & radish slices (optional).
Top each bowl w/ sesame seeds (~1-2tsp per bowl), chopped green onions & teriyaki sauce to taste.
Notes
The vegetables in this recipe are served raw. If you prefer you can lightly steam or saute.