Description
A healthy and flavorful teriyaki salmon bowl featuring broiled salmon fillets glazed with a homemade teriyaki sauce, served over rice with fresh vegetables like cucumber, carrots, edamame, and avocado.
Ingredients
- 4 salmon fillets, about 4-6 ounces each
- 2 tablespoons coconut aminos (or low-sodium soy sauce)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon cold water (for slurry)
- 4 cups cooked rice (brown or white), for serving
- 1 English cucumber, thinly sliced
- 1/2 cup shredded or julienned carrots
- 1 cup shelled edamame
- 1 avocado, sliced
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- Place salmon fillets in a shallow dish and pat them thoroughly dry with paper towels. Season lightly with salt and black pepper.
- Prepare the teriyaki marinade: In a medium bowl, whisk together the coconut aminos, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until completely combined and the honey has dissolved.
- Pour approximately 1/3 cup of the teriyaki sauce over the salmon fillets, ensuring they are well coated. Let the salmon marinate for 10-15 minutes while you prepare the other ingredients. Reserve the remaining teriyaki sauce for thickening later.
- Preheat your oven’s broiler setting. Line a rimmed baking sheet with aluminum foil for easier cleanup.
- Carefully transfer the marinated salmon fillets, skin-side down (if applicable), to the prepared baking sheet, discarding any leftover marinade from the dish.
- Broil the salmon for 7-8 minutes, or until it flakes easily with a fork and is cooked to your desired doneness.
- While the salmon broils, pour the reserved teriyaki sauce into a small saucepan. Bring the sauce to a simmer over medium-high heat.
- In a very small bowl, whisk together the 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a smooth slurry. Whisk this slurry into the simmering teriyaki sauce.
- Continue to heat and stir the sauce gently for 3-4 minutes, until it has visibly thickened.
- Assemble the bowls: Divide the cooked rice among four shallow serving bowls. Top each with a cooked salmon fillet, a portion of the sliced cucumber, shredded carrots, shelled edamame, and sliced avocado.
- Generously drizzle the thickened teriyaki sauce over each bowl. Garnish with thinly sliced green onions and sesame seeds before serving immediately.
Notes
- For a gluten-free version, ensure coconut aminos are used instead of soy sauce.
- Marinating time can be extended up to 30 minutes for more flavor, but avoid longer to prevent the honey from making it too sticky.
- Brown rice is recommended for a healthier option with more fiber.