The Dish | Teriyaki Salmon Bowls

As the New Year and healthy diets are upon us, here is a family favorite. Not only is this a healthy meal, but you can customize it to make it as hard or easy as you would like it to be.

Just select the toppings that your family likes or that you have on hand. This is also a great option to entertain with as you can make everything ahead but the salmon and then reheat while the salmon cooks. I like to serve in shallow pasta bowls but you can also put in regular bowls or on a plate if you want. Enjoy!

Serves 6

Ingredients

  • 4 T low sodium teriyaki sauce
  • 2T honey
  • 2 T rice vinegar
  • 4 tsp chopped garlic
  • 2 tsps grated ginger
  • 2 tsp sesame oil
  • 6 salmon fillets
  • Pickled carrots
  • ½ cup mirin
  • ½  cup of rice wine vinegar
  • 3 carrots
  • 2 cucumbers marinated in rice wine vinegar
  • 2 cups of cooked and shelled edamame
  • 2 sliced avocados
  • 3 cups each of your choice of steamed/ sauteed broccoli, snap peas, asparagus, shitake mushrooms
  • Toasted sesame seeds or sliced almonds-optional
  • Sliced green onions-optional
  • 3 cups of brown or white rice or quinoa

Directions

Peel and slice cucumbers and submerge in rice wine vinegar. Let sit for at least 30 minutes — the more time the better. Peel and grate carrots. Boil water in medium pot. Place rice vinegar, mirin and sesame oil in bowl.

When water is boiling, add grated carrots and blanch (count to 10). Remove carrots from water and drain. Add to marinade. Let cool to room temperature. Both cucumbers and carrots can be done ahead.

Preheat oven to 450 degrees. Combine teriyaki sauce, honey, rice vinegar, garlic ginger and sesame oil. Spoon half of mixture over salmon fillets on rimmed sheet pan and let sit for 15 minutes. Put in oven for 15 minutes.

While salmon is cooking, steam/saute your choice of vegetables. If sauteeing, add the remainder of the unused salmon marinade to any of the vegetables. Cook up the rice.

To each bowl add ½ cup rice, salmon fillet, marinated cucumbers, pickled carrots, sautéed vegetables, sliced green onions, sliced avocado. Sprinkle toasted sesame seeds or sliced almonds if desired.

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