Salmon Teriyaki Bowl

Prep Time:

Cook Time:

Serves:

Level:

Beginner

About the Recipe

This perfectly tender, melt in your mouth salmon teriyaki bowl is ready in less than 30 minutes! It is the perfect well-balanced meal for a quick lunch or dinner filled with protein, fiber, healthy fats, and satisfying and energy boosting carbohydrates!

Ingredients

2 salmon filets

1 cup brown rice

Teriyaki sauce

¼ cup tamari (or soy sauce)

1 tbsp honey

1.5 tbsp lemon juice

1 tsp sesame oil

4 cloves garlic - finely minced

1 tbsp fresh ginger - grated

1/2 tbsp arrowroot starch

3-4 tbsp water

Vegetables

6-8 shiitake mushrooms

4 stalks bok choy

1 thumb sized piece ginger - sliced

3-4 garlic cloves - finely minced

½-1 tbsp tamari

1 tsp sesame oil

Garnish

Sesame Seeds

Green Onion

Preparation

Preheat oven to 400 degrees
Prepare the teriyaki sauce by whisking all ingredients together
Line a baking dish with parchment paper and place the salmon skin side down and pour over ½ of the teriyaki sauce. Bake for 15-20 minutes until fish is cooked through and flakey.
Make the rice as instructed by the package (Ratio is usually 1:2 rice to water)
For the vegetables - add ¼ cup of water to a pan, once it starts to bubble add the bok choy. Sprinkle a little bit of salt and cover for about 1 minute to steam. Add the mushrooms, garlic and ginger cover to cook until they are tender and most of the liquid has evaporated. Remove from the heat and drizzle sesame oil and tamari
Take the other ½ of the teriyaki sauce and pour into a small sauce pan. Bring to a bubble over medium heat until it thickens, then brush it over the baked salmon
Build your bowl by adding rice, bok choy and mushrooms to the base and placing the salmon on top. Garnish with sliced green onions and sesame seeds!