Easy Teriyaki-Glazed Salmon Bowls + Weekly Menu

We went out on Friday night and Mark was so quiet the entire time. I kept joking that it was because I chose the restaurant and I chose the pizza we ordered – duck and fig. Yum!

So last night, after the girls were in bed and I was editing these photos, he snuggled up with me on the couch. We covered several topics while catching bits and pieces of the college basketball games that were on. We talked about my feelings about returning to work in a full-time capacity in a few weeks, potential travel plans for Spring Break, our beautiful family…and food.

Mark paid me a compliment in saying that the past 2 weeks have been filled with really yummy dinners. I concur – we’ve been hitting the dinner jackpot and consequently, we’ve been duking it out over leftovers.

After a good long snuggle while I was editing photos, Mark finally said, “Hey, I don’t remember eating this…it looks really good. When did we have this?”

“Shea and I had this with the babysitter while you were traveling for work.” I said. “Oh, that makes sense. Lucky babysitter” he said. Followed up with, “Can you make it again soon?”

I mean, since he asked so nicely… 🙂


Easy Teriyaki-Glazed Salmon Bowls + Weekly Menu
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 Tbsp olive oil
  • 4 (5 oz) salmon fillets
  • ½ cup teriyaki sauce
  • 4 cups cooked white rice
  • 1 avocado, diced
  • 1 English cucumber, diced
  • 6 scallions, thinly sliced
  • 2 Tbsp sesame seeds, toasted
Instructions
  1. Heat oil in a large skillet over medium-high heat. Once hot and shimmering, add salmon. Cook 4-5 minutes; flip and cook an additional 2-3 minutes or until cooked until nearly done. Add the teriyaki sauce to the skillet and cook until hot, slightly reduced, and salmon is cooked to desired doneness.
  2. Divide rice evenly between 4 serving bowls. Top with diced avocado, cucumber, and scallions. Top each with a salmon fillet and spoon remaining teriyaki sauce on top. Sprinkle with sesame seeds and serve immediately.
Notes
Recipe slightly adapted from Serious Eats
Nutrition Information
Serving size: ¼ recipe (1 cup rice, 5 oz salmon, ¼ avocado, cucumber) Calories: 568 Fat: 19.0 Carbohydrates: 60.5 Sugar: 7.8 Sodium: 849 Fiber: 4.8 Protein: 37.8 Cholesterol: 75

Weekly Menu: December 18th – 22nd

Be well,

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2 Comments

  1. Rebecca
    December 18, 2016 / 2:20 pm

    It sounds delicious! The cucumbers seem like an odd pairing though. Will have to try !

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