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Greatest plates · Main
Teriyaki Salmon Bowl
Flaky teriyaki salmon with crisp veggies, creamy avocado and brown rice, on the table in just 30 minutes.
Serves 4Prep 15 minCook 15 minFish
Containsgluten · soy · fish
Inspired by a recipe from Wholesome Yum ↗
Protein 28%Carbs 27%Fat 45%
About 560 kcal a serve — 40 g protein, 38 g carbs, 28 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the pan
Heat oilHeat a cast iron or stainless steel skillet over medium heat. Add the olive oil and heat until shimmering.
Into the panHeat oil →
medium heat
Sear the salmon
SearAdd the salmon pieces and sear for 2-3 minutes on one side, then carefully flip with a spatula or tongs, being very gentle as the salmon flakes easily. Continue cooking 2-3 minutes on the other side until it reaches 130-135°F.
Into the panSear fish →
4-6 min
Rest the salmon
Keep warmRemove the salmon from the pan and cover to keep warm.
Make the sauce
ThickenAdd the teriyaki sauce to the same skillet and simmer until thickened, about 10-12 minutes (it cooks faster than a saucepan).
Into the panSimmer sauce →
10-12 min
Coat the salmon
TossOnce the sauce is thickened, add the salmon back in and gently toss to coat in the sauce.
Cook the rice
BaseCook the brown rice using your favorite method and divide 1/2 cup among each of four bowls.
In the potCook rice →
Assemble the bowls
On topTop each bowl of rice with a quarter of the salmon and extra teriyaki sauce, then 1/4 cup each of carrots, cucumbers and radishes, a quarter of the avocado, and 1 tablespoon of green onion.
In the bowlAssemble →
Cook's noteRemove the fish once it hits 130-135°F so it stays moist and flaky — it rises a few degrees more once tossed in the sauce.
Estimated per serve
560 kcal · 40 g protein · 38 g carbs · 28 g fatestimates, within ~10%
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