Why make this recipe
High Protein Low Calorie Teriyaki Salmon Bowls are a fantastic meal that brings together delicious flavors and healthy ingredients. The sweetness of the teriyaki sauce pairs beautifully with the salmon, making it a hit for any dinner. It’s easy to prepare and can be customized to suit your taste. Plus, it’s packed with nutrients from the vegetables and can be served over your choice of rice. This dish is perfect for busy weeknights or a cozy weekend dinner.
How to make High Protein Low Calorie Teriyaki Salmon Bowls
Ingredients
- 4 fillets Salmon fillets (About 6 oz each.)
- 1/4 cup Soy sauce (For the teriyaki sauce.)
- 1/4 cup Honey (Adds sweetness to the sauce.)
- 2 tablespoons Rice vinegar (For acidity in the sauce.)
- 1 tablespoon Sesame oil (Adds a nutty flavor.)
- 2 cloves Garlic, minced (For flavor.)
- 1 teaspoon Fresh ginger, grated (Adds warmth and spice.)
- 1 tablespoon Cornstarch (Mixed with 2 tablespoons water for thickening.)
- 2 cups Cooked rice (White or brown.)
- 1 cup Steamed broccoli florets (For added nutrition.)
- 1 cup Shredded carrots (Adds color and crunch.)
- 1 whole Avocado, sliced (For creaminess.)
- 1/4 cup Green onions, chopped (For garnish.)
- to taste Sesame seeds (For garnish.)
Directions
- Preheat your oven to 400°F (200°C). Rinse the salmon under cold water and pat dry with paper towels. Place the fillets on a lined baking sheet.
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together and heat over medium until it simmers.
- Stir in the cornstarch mixture and cook for an additional 1-2 minutes until the sauce thickens. Remove from heat.
- Brush each salmon fillet generously with the teriyaki sauce. Bake for 12-15 minutes until the salmon flakes easily with a fork.
- While the salmon is baking, cook the rice according to package instructions. Set aside when done.
- To assemble, divide the cooked rice among four bowls. Top with steamed broccoli, shredded carrots, and a salmon fillet. Drizzle with the remaining teriyaki sauce.
- Garnish with chopped green onions and sesame seeds. Serve immediately.
How to serve Teriyaki Salmon Bowls
Serve the Teriyaki Salmon Bowls hot from the oven. They make a great main dish for dinner. You can also serve them with extra teriyaki sauce on the side for dipping. Pair the bowls with your favorite drink to complete the meal.
How to store Teriyaki Salmon Bowls
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When you’re ready to eat, you can reheat the bowls in the microwave or enjoy them cold. For the best texture, it’s better to reheat the salmon gently.
Tips to make Teriyaki Salmon Bowls
- Make sure to dry the salmon well before baking to help it crisp up.
- You can swap out the vegetables for others you prefer, such as bell peppers or snap peas.
- If you like it spicy, add some red pepper flakes to the teriyaki sauce for an extra kick.
Variation
You can make this dish with other types of fish or even tofu for a vegetarian option. Feel free to experiment with different sauces or grains like quinoa instead of rice.
FAQs
1. Can I use frozen salmon?
Yes, you can use frozen salmon! Just make sure to thaw it completely before cooking.
2. What kind of rice is best for this recipe?
You can use white rice, brown rice, or any other type of grain you like, such as quinoa or jasmine rice.
3. How can I make this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes great in this dish.
