Easy Teriyaki Salmon Bowl
CALORIES: 538
PREP: 5 minutes
COOK: 10 minutes
This delicious sweet and savory Teriyaki Salmon Bowl is fresh, healthy, and perfect for meal prep. It starts with a simple homemade teriyaki sauce and gets added nutrition from cucumber, avocado, and edamame. It is a must-try!
Ingredients
| 1/3 cup | tamari |
|---|---|
| 2 tbsp | agave syrup |
| 2 tsp | rice vinegar |
| 1 tsp | sesame oil |
| 1 | garlic clove, minced |
| 1 tsp | grated fresh ginger |
| 1 tbsp | oil |
| 1 lb | fresh salmon, cut into 1-inch cubes |
| 2 cups | cooked rice |
| 1 | English cucumber, sliced |
| 1 cup | shelled edamame |
| 1 | avocado, sliced |
| 2 | green onions, thinly sliced |
| 1 tsp | sesame seeds |
Directions
In a small bowl, whisk together the tamari, agave, rice vinegar, sesame oil, garlic, and ginger. Set it aside.
In a large pan, heat the oil over medium-high heat. Arrange the salmon in the pan in a single layer. Season with salt to taste. Cook, stirring occasionally, until the salmon begins to brown on all sides, about 4 to 5 minutes. Pour the sauce into the skillet and cook, stirring occasionally, until the sauce reduces and coats the salmon, about 2 to 3 minutes.
Serve the salmon immediately over the rice, topped with the cucumber, edamame, avocado, green onions, and sesame seeds. Store the salmon in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 538 |
| Total Fat (g) | 21 |
| Saturated fat (g) | 4 |
| Cholesterol (mg) | 71 |
| Sodium (mg) | 1405 |
| Total Carbohydrate (g) | 39 |
| Dietary Fiber (g) | 5 |
| Total Sugars (g) | 8 |
| Protein (g) | 34 |
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