Description
A delightful and healthy meal option combining tender salmon, flavorful rice, and fresh vegetables with a sweet and savory teriyaki glaze.
Ingredients
- 1.5 lb salmon, skinless (about 4 – 4oz filets)
- 1 cup farro or long grain white rice
- ¼ cup teriyaki sauce (more for topping as needed)
- 1 tsp garlic powder
- ¼ tsp onion powder
- ½ tsp red pepper flakes (optional)
- ½ cup edamame, shelled and cooked
- 1 cup cucumbers, sliced
- ¼ cup green onions, sliced
- ½ cup dried seaweed/nori (broken into pieces)
- 1 avocado, sliced
- 3 tbsp mayo
- 2 tbsp sriracha
Instructions
- Preheat your oven to 400º F.
- Rinse the salmon and pat it dry. Cut the salmon into 1-inch cubes.
- In a bowl, mix the teriyaki sauce with the garlic powder, onion powder, and red pepper flakes (if using). Add the salmon and coat it in the sauce. Set it aside.
- Prepare the farro or rice according to the package instructions.
- On a parchment-lined baking sheet, place the salmon and pour any leftover sauce over it. Bake for 14-16 minutes until cooked to your liking.
- Cook the edamame as instructed on the package.
- Assemble your bowls by adding the farro or rice at the bottom. Top with the baked salmon, cucumber slices, edamame, and avocado.
- Garnish with sliced green onions and seaweed. Drizzle with a mixture of mayo and sriracha for an extra kick and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese