Teriyaki Salmon Bowls
Teriyaki Salmon Bowls are simple to make and packed with nutrient-dense foods to make one tasty and healthy dish. Homemade, flavorful, gluten-free Teriyaki sauce; soft, flaky, and buttery salmon; warm white Jasmine rice; and fresh veggies.
Ingredients
Salmon Marinade
- 4- 4-6 oz salmon filets
- 2 tbsp rice vinegar
- 3 tbsp coconut aminos
- 2 tbsp avocado oil
- 2 cloves of garlic
- 1 tsp pink sea salt
- 1/2 tsp black pepper
Teriyaki Sauce:
- 1/4 cup coconut aminos
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2 cloves of garlic
- 1/2 tsp grated ginger
- 2 tsp arrowroot flour
- 2 tsp water
For Assembling Bowls:
- cooked white Jasmine rice
- avocado slices
- julienne carrots
- shredded red cabbage
- shelled edamame
- roasted seaweed
- cucumber slices
For Garnish:
- sesame seeds
- sliced green onions
- black sesame seeds
Instructions
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Preheat oven at 325 degrees F. Line a baking sheet pan with parchment paper. Mince garlic for marinade and teriyaki sauce. Grate fresh ginger.
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In a small bowl, whisk together the ingredients for marinade; rice vinegar, coconut aminos, avocado oil, minced garlic, pink sea salt and black pepper.
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Pat dry salmon filets and place them on prepped sheet pan. Evenly pour marinade over filets. Use a pastry brush to spread the marinade over each filet. Bake salmon for 15 minutes.
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While salmon is baking, in a small bowl whisk together the ingredients for the teriyaki sauce (expect arrowroot flour and water); coconut aminos, honey, rice vinegar, minced garlic, and grated ginger.
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Pour mix into a small saucepan and place on stovetop. Turn heat to medium-low and bring sauce to a simmer. While sauce starts to simmer, in another small bowl combine arrowroot flour and water. Whisk together to create a slurry. Pour slurry into simmering sauce and whisk together until sauce begins to thicken. Remove sauce from heat.
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Once salmon comes out of the oven, use pastry brush again to evenly spread teriyaki sauce over each filet. Sprinkle sesame seeds over filets if desired. Place salmon back in the oven and bake for another 5 minutes.
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While salmon finishes baking, start assembling the bowls; serve a bed of rice, then place avocado slices, carrots, red cabbage, shelled edamame, roasted seaweed, and cucumber slices over rice. Place teriyaki salmon over each assembled bowl. Garnish with green onion slices and black sesame seeds. Enjoy!
Recipe Notes
- Substitute white Jasmine rice for brown rice, cauliflower rice, or quinoa.
- Add more or switch veggies for roasted sweet potatoes, roasted broccoli, kale, spinach, mushrooms or snap peas.
- Substitute Coconut Aminos for Liquid Aminos
- Drizzle sesame oil over your bowls or rice for more flavor