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Salmon Teriyaki Bowl

A delicious and nutritious bowl featuring tender salmon glazed in teriyaki sauce, served over brown rice with avocado and edamame.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Japanese
Calories: 580
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 4 Tbsp coconut aminos Can substitute with soy sauce
  • 2 tsp sesame oil For an added nutty flavor
  • 1 Tbsp honey For sweetness
  • ½ tsp garlic powder For flavor enhancement
  • ½ tsp sea salt Adjust to taste
For the Bowl
  • 4 filets salmon Use Atlantic, King, or Sockeye
  • 1 cup cooked edamame Can be frozen or fresh
  • 3 cups cooked brown rice A healthy base
  • 1 whole avocado Sliced for topping
For the Sauce
  • ¼ cup plain yogurt 0% Greek yogurt recommended
  • 1 tsp hot sauce Adjust spice level to taste
  • ½ tsp chipotle powder For smokiness
  • ½ tsp paprika For color and flavor
Cooking Oil
  • 1 tsp olive oil For cooking the salmon

Method
 

Preparation
  1. In a bowl, combine coconut aminos, sesame oil, honey, garlic powder, and sea salt to make the marinade.
  2. Place salmon filets in the marinade, coating them fully. Allow marinating for at least 15 minutes.
Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Add marinated salmon filets and cook for about 4-5 minutes on each side, until cooked through.
Assembly
  1. Layer cooked brown rice at the bottom of a bowl, followed by cooked edamame and then the salmon filets.
  2. Top with avocado slices and drizzle with the yogurt sauce.
  3. Serve immediately while warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving and add a squeeze of lime juice for extra flavor.