Teriyaki Salmon With Broccoli And Rice
Teriyaki Salmon Bowl - Skip bottled teriyaki sauce that you can make yourself in under 5 minutes. and it's so much tastier! This quick and easy healthy meal is perfect for weekday evenings or anytime.
INGREDIENTS
- 2 salmon fillets (4 ounces)
- 1/2 tablespoon avocado or melted coconut oil
- 1/2 cup grated carrots
- 3 cups chopped broccoli florets
- 1/3 cup teriyaki sauce (use recipe below or San-J Teriyaki)
- 1/2 bunch of green onions, chopped
- 1 lime, cut into wedges
- 1 cup of shredded red cabbage
- 1 cup cooked white or brown rice
- 1/2 avocado, quartered and sliced
- sesame seeds or gomasio (optional)
HOMEMADE TERIYAKI SAUCE
- 2 garlic cloves, minced
- ¼ cup low sodium tamari (or soy sauce)
- 1 teaspoon of apple cider vinegar
- ½ teaspoon of fresh ginger, grated or minced
- 1 tablespoon of avocado oil
- ½ tablespoon of maple syrup
INSTRUCTIONS
First, prepare homemade teriyaki sauce (if using) by mixing all the ingredients in a small bowl.
Thjen, in a shallow baking dish, pour 1/4 cup teriyaki sauce over the salmon fillets and use a spoon to make sure each piece is well coated. Marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile, toss the chopped broccoli with the oil and a little sea salt.
Preheat the oven to 425 ° F and lightly grease a baking sheet.
Place the marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add the broccoli to the other half.
Bake in the preheated oven until the salmon is cooked through and flakes easily and the broccoli is roasted, about 15 to 20 minutes. Cook or reheat the rice while the salmon and broccoli cook.
Take two bowls, add the rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of the remaining teriyaki sauce. Garnish each salmon fillet with a pinch of sesame seeds, if using. Use immediately.
