Teriyaki Salmon Bowl
rice wine vinegar
red pepper flakes
red bell peppers
salt and pepper
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.
The vegetables in this recipe are served raw. If you prefer you can lightly steam or saute.