teriyaki salmon bowl

This teriyaki salmon bowl with brown rice noodles is loaded chunks of succulent grilled salmon and tossed with a sesame-ginger sauce!

Teriyaki Salmon Bowl

salmon

teriyaki sauce

black pepper

brown rice noodles

Avocado oil

Scallions,

Sesame seeds,

soy sauce (you can use low-sodium, if preferred)

ginger

garlic, pressed through garlic press

brown sugar

sesame oil

rice vinegar

sesame seeds

avocado oil

Begin by gathering and prepping all of your salmon bowl ingredients according to the ingredient list above to have ready and organized for use.

Place the cubed salmon into a bowl, and drizzle over the teriyaki sauce, plus sprinkle in some black pepper, and toss to coat well. Allow to marinate for at least 30 minutes, or even overnight if making ahead.

While the salmon marinates, prepare the brown rice noodles according to package instructions, then drain, lightly rinse, and hold warm.

Next, gather and prep your sesame-ginger sauce ingredients according to the ingredient list above to have ready and organized for use.

To prepare the sauce, add all ingredients to a jar with a lid and vigorously shake until well-blended and emulsified (you can whisk everything if using a bowl). Set aside, or keep in fridge if prepping ahead.

To grill the cubes of salmon, place a non-stick grill pan (or even a skillet if you don't have a grill pan) over medium heat, and drizzle in about 1 tablespoon of avocado oil. Once hot, add in the salmon cubes and sear just until cooked through and slightly caramelized, a couple of minutes per side. Place onto a plate or into a bowl to hold.

Place a large skillet over medium-high heat, and pour in about half of the sesame-ginger sauce to start with. Once lightly warmed through, add in the cooked brown rice noodles, and using tongs, coat the noodles in the warm sauce, adding more sauce as needed.

To serve, add the warm noodles to shallow bowls, and top with about half of the grilled teriyaki salmon per bowl, plus some scallions and a sprinkle of the sesame seeds.

&nbsp;a quick and easy rice bowl with teriyaki salmon, bok choy and avocado.

tamari

Tablespoons honey

water

garlic

corn starch

salmon fillets

rice

Avocado (halved and sliced)

bok choy (or other greens)

Cook the rice according to package directions.

While the rice is cooking, heat a small saucepan to medium high heat.

Add the tamari, honey, garlic, ginger water and cornstarch to the saucepan and stir to mix.

Bring the sauce to a boil, then reduce the heat to low and allow it to simmer and thicken for 5 minutes.

Brush each piece of salmon with a bit of the sauce, reserving at least half of it.

Bake the salmon at 400℉ for 10 mins.

While the salmon is cooking, heat a large fry pan to medium high heat and add a splash of oil to the pan. When it is heated, add the halved bok choy to the pan and stir fry for 3-5 minutes, or until the bok choy is tender.

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Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

Top 2 teriyaki salmon bowl recipes from across the web

The most viewed teriyaki salmon bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

The most viewed teriyaki salmon bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine