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Teriyaki Salmon Bowl

Life At The Table Teriyaki Salmon Bowl. A salmon filet coated with teriyaki sitting on a bed of brown rice, cucumbers, carrots, and green onions in a white bowl on a wooden table.
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This healthy teriyaki salmon bowl with brown rice, veggies, and a homemade teriyaki sauce is an easy and delicious meal on a home budget.

Ingredients

Units Scale

Salmon

  • 4–6oz salmon filets, skin on
  • kosher salt
  • avocado oil
  • 2 teaspoons sesame seeds, toasted

 

Bowl

  • 2 1/2 cups cooked brown rice (warm or room temp)
  • 1 cup English cucumber, diced
  • 1 cup carrot, shredded
  • 4 green onions, bias-sliced
  • 1/4 cup cilantro, chopped

 

Vinaigrette

  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, grated
  • zest from 1 lime
  • 2 tablespoons olive oil
  • kosher salt

 

Teriyaki

  • 1/2 cup tamari (or soy sauce)
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon ginger, grated
  • 1 tablespoon garlic, minced
  • 1 tablespoon, water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon mirin
  • 2 teaspoons cornstarch
  • 2 teaspoons rice wine vinegar

Instructions

  • Preheat your oven to 450˚F.
  • Season the salmon filets, set aside.
  • In a small bowl, whisk together the vinaigrette ingredients. Taste and adjust the seasoning as needed.
  • In a large bowl, combine the vinaigrette with the brown rice. Set it aside.
  • Heat a small saucepan over medium heat, add the sesame oil, garlic, and ginger. Sauté 1 minute or so, just until fragrant. Reduce the heat to low.
  • Stir in the tamari (or soy sauce), brown sugar, water, apple cider vinegar, and mirin. Bring to a gentle simmer and simmer lightly over low heat and simmer for 2-3 minutes.
  • In a small bowl, whisk together the cornstarch with a tablespoon of cold water to make a slurry.
  • Slowly whisk the slurry into the sauce. Simmer an additional 2-3 minutes or until the sauce is glossy and slightly thickened.
  • Add 2 teaspoons of rice vinegar to add a splash of brightness to the teriyaki. Taste and adjust the seasoning as needed.
  • Toss the bowl vegetables, cucumber, carrots, and green onion with the rice.
  • Add the cilantro.
  • Heat a cast iron skillet over medium-high heat until hot.
  • Add just enough avocado oil to coat the bottom of the skillet. Give the skillet a swirl to ensure even coverage in the pan.
  • Add the salmon filets to the skillet. Sear until the filet is browned to your liking.
  • Flip the filet to the other side and turn off the burner.
  • Coat each filet with the teriyaki sauce.
  • Place the skillet into the oven and roast about 2-3 minutes or until the salmon filet registers 145˚F.
  • Divide the rice mixture between 4 bowls.
  • Top each with a salmon filet and sprinkle with toasted sesame seeds.

Nutrition

Find it online: https://lifeatthetable.com/teriyaki-salmon-bowl/

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