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Teriyaki Salmon Bowl

Teriyaki salmon bowl with avocado, spinach, rice, and veggies
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Enjoy a flavorful and healthy Teriyaki Salmon Bowl, combining the savory taste of teriyaki-glazed salmon with fresh spinach, creamy avocado, and steamed rice. Perfect for a quick weeknight dinner or a nutritious lunch.

Ingredients

Scale

4 salmon fillets (about 6 ounces each)

1/2 cup teriyaki sauce

2 cups cooked jasmine rice

1 cup fresh spinach leaves

1 avocado, sliced

1 cup shredded carrots

1 cup sliced cucumber

4 green onions, sliced

2 tablespoons sesame seeds

1 tablespoon vegetable oil

Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Season the salmon fillets with salt and pepper. Brush the fillets with teriyaki sauce, reserving some for later.
  3. Heat a skillet over medium-high heat and add the vegetable oil. Sear the salmon fillets, skin-side down, for about 3-4 minutes, or until the skin is crispy. Flip and cook for another 2 minutes.
  4. Transfer the salmon to a baking sheet and bake in the preheated oven for 5-7 minutes, or until the salmon is cooked through.
  5. In the meantime, prepare the bowls by dividing the cooked jasmine rice among four bowls. Top with fresh spinach leaves, shredded carrots, sliced cucumber, and avocado slices.
  6. Once the salmon is done, place a fillet in each bowl. Drizzle with the reserved teriyaki sauce and sprinkle with sliced green onions and sesame seeds.
  7. Serve immediately and enjoy!

Notes

Add other vegetables like edamame, bell peppers, or radishes for extra flavor and nutrition.

Substitute jasmine rice with brown rice or quinoa for a healthier option.

Nutrition

Find it online: https://palmersdirecttoyou.com/teriyaki-salmon-bowl/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.