Description
Enjoy a delicious Teriyaki Salmon Bowl, featuring tender salmon glazed in teriyaki sauce, fresh vegetables, and creamy dressing. This easy recipe is perfect for a quick, healthy dinner that doesn’t compromise on flavor.
Ingredients
Scale
- 1 pound salmon
- 4-6 tablespoons teriyaki sauce
- ¾ cup sour cream or greek yogurt
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon bbq sauce
- ½ tablespoon soy sauce (or more to taste)
- sriracha, sambal oelek or red pepper paste (to taste)
- salt & pepper (to taste)
- 1 avocado (diced)
- 1 mango (diced)
- 1 english cucumber (diced)
- 1 cup edamame (prepared according to package directions and cooled)
- 2 tablespoons chopped herbs (such as parsley, cilantro, basil or mint)
- fresh lime juice (to taste)
- toasted sesame oil or olive oil (to taste)
- salt (to taste)
- shredded red cabbage
- cooked rice
Instructions
- Cook your rice and shred some red cabbage before starting.
- Preheat the oven to 425°F. Place the salmon on a sheet pan and brush with teriyaki sauce. Allow it to marinate while the oven heats up. Bake the salmon for about 12 to 20 minutes, depending on its thickness, until it’s opaque and flakes easily.
- Mix all ingredients for the sauce in a small bowl and refrigerate until needed.
- In a medium bowl, combine avocado, mango, cucumber, edamame, and herbs. Drizzle with lime juice, oil, and salt; toss to combine.
- In four bowls, layer shredded red cabbage and cooked rice. Place the salmon on top and add salad and sauce as desired.
Notes
Adjust the amount of sriracha according to your spice preference.
Feel free to substitute other seasonal vegetables in the salad for variety.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg