American 20 min

Teriyaki Salmon Bowl

Name: Teriyaki Salmon Bowl
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 salmon fillets (5 oz each), skin removed; 3 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 clove garlic, grated; 1 teaspoon fresh ginger, grated; 2 cups cooked jasmine rice; 2 cups shelled edamame, thawed; 1 cup shredded purple cabbage; 1 large cucumber, sliced; 1 avocado, sliced; 2 tablespoons sesame seeds; Sliced green onions and pickled ginger for serving

healthyseafoodmeal-prephigh-protein

Ingredientsfor 2

480

Cal

40g

Protein

42g

Carbs

16g

Fat

14 salmon fillets (5 oz each), skin removed
23 tablespoons soy sauce
32 tablespoons mirin
42 tablespoons honey
51 tablespoon rice vinegar
61 teaspoon sesame oil
71 clove garlic, grated
81 teaspoon fresh ginger, grated
92 cups cooked jasmine rice
102 cups shelled edamame, thawed
111 cup shredded purple cabbage
121 large cucumber, sliced
131 avocado, sliced
142 tablespoons sesame seeds
15Sliced green onions and pickled ginger for serving

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Instructions

1
Whisk soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger into a teriyaki glaze. Reserve half for serving. Brush salmon fillets all over with the other half.
2
Heat a non-stick skillet over medium-high heat. Cook salmon presentation-side down 3–4 minutes until golden. Flip and cook 3–4 more minutes, brushing with more glaze, until the salmon is cooked to 130°F for medium. Let rest 2 minutes.
3
Build bowls: spoon warm rice into bowls, then arrange salmon, edamame, shredded cabbage, cucumber, and avocado in sections. Drizzle with the reserved teriyaki glaze, sprinkle with sesame seeds and green onions, and add pickled ginger on the side.