It’s true: we eat with our eyes. And this dish…it’s a stunner! Packed with healthy fats, protein, and fiber, it offers note-worthy nutrition alongside big, bold teriyaki flavors and crunchy, raw variety of vegetables.
We’ve eased back into the school routine seamlessly. In other words, we were all ready for it. Perhaps only our dog disagrees – I think she rather enjoyed having action in the house most days, all day. Her leisurely morning snuggles with the girls have become much abbreviated, but she’s at the ready under the table when dinner plates are placed down. Routine: it’s good for us all, I do believe.
Today there was even a bit of sunshine and despite the unnerving amount of work I have on my to-do list, I snuck out for a walk today and it was…delightful. Michigan isn’t used to the 40’s in January and we’ve had them for days and see them for days to come. In fact, there’s some concerns over our ability to play in an outdoor pond hockey tournament up north next month – eek.
ROLL CALL FOR THIS RECIPE
- Nutrition Gods encourage 2 servings of fish each week and if you’re looking for creative, delicious ways to elevate fish in your diet…you’re welcome!
- This meal is, in fact, kid-friendly. Serve each component separately and it’s a bit more approachable for the littles. My kiddos have always been fans of cucumber and edamame, as well as avocado and carrots. And rice, of course. Even this salmon they couldn’t deny 😉
- This meal comes together quickly thanks to quick-cooking salmon and to accelerate all the more, ingredients that can be prepped ahead. Hello, weeknight gem!
KEY INGREDIENTS AND SUBSTITUTIONS
- I LOVE the cucumber, carrot, avocado, and edamame combination, however, swap in any veggies (or fruits!) you fancy. Cabbage, onion, bell pepper, pineapple, and mango would all offer some fun versions of this meal. Get creative with it!
- Rice is a food my kids love so I keep it simple with a known food. Swap in brown rice for added fiber, vitamins, and minerals, or quinoa for a protein-rich swap. Looking for lower carbohydrate options? Omit the rice/quinoa altogether!
- Looking for a vegetarian option? Extra firm tofu in place of the salmon would be a fun little twist, soaking up all of that sticky, sweet, teriyaki sauce deliciousness.
- Salmon: Packed with omega-3 fatty acids and vitamin D, salmon is often touted as a “superfood”. Unsure what that means? Me too, but it is wholesome, delicious, and nutritious, too.
- Edamame: Easy to find in the frozen food section (shelled or in the pod), edamame are immature soy beans that offer lots of protein and fiber.
- Avocado: Rich in monounsaturated fat and fiber, avocados are another touted “superfood” by many. They are creamy, mild, and beyond satisfying!
- Coconut Aminos: Lower in sodium than soy sauce, coconut aminos offer a very similar flavor.
STORAGE & TIPS
- Store leftovers covered in the fridge for up to 4 days.
- For a super quick meal, prep all of the veggies and even the rice ahead of time. The sauce ingredients can be measured out and stored together, too!
Teriyaki Salmon Bowls
It’s true: we eat withour eyes. And this dish…it’s a stunner! Packed with healthy fats, protein, and fiber, it offers note-worthy nutrition alongside big, bold teriyaki flavors and crunchy, raw variety of vegetables.
- 1 cup dry jasmine rice
- 4 (5 oz) salmon filets
- 2 cups chopped cucumber
- 1 cup shelled edamame, thawed
- 1 cup shredded or julienned carrots
- 1 avocado, diced
- 2 green onions, thinly sliced
- 1 Tbsp sesame seeds
- 1/3 cup coconut aminos
- 3 Tbsp honey
- 1 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 3 garlic cloves, minced
- 1 Tbsp grated fresh ginger
- 1 1/2 Tbsp cornstarch
- Arrange an oven rack in the middle of the oven. Preheat oven to broil.
- Combine uncooked rice and 1 1/2 cups water in a medium sauce pan set over medium-high heat. Bring to a simmer; stir, and reduce heat to low. Cover and allow to simmer for 15 minutes or according to package directions. Remove from heat and allow to sit for 10 minutes.
- Prepare a baking sheet with foil. Mist with nonstick cooking spray and arrange salmon filets on the prepared baking sheet.
- Meanwhile, whisk together all teriyaki sauce ingredients in a small sauce pan and bring to a simmer over medium-low heat. Stir oven, cooking for about 5 minutes or until bubbly and thickened. Remove from heat.
- Broil salmon for 7-8 minutes. Remove from heat and spread the thickened and slightly cooled teriyaki sauce over the top of each filet, coating the surface.
- Broil for 3-5 minutes more, depending on desired doneness. Watch for burning.
- Serve bowls with rice layered below the salmon, 1/2 cup cucumber, 1/4 cup edamame, 1/4 cup carrot, 1/4 avocado, and a sprinkle of green onion and sesame seeds.
Recipe adapted from The Real Food Dietitians
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 714Total Fat: 29.8gCholesterol: 75mgSodium: 510mgCarbohydrates: 71.0gFiber: 5.8gSugar: 20.2gProtein: 38.0g
Looking for more salmon recipes? 😉
- Jamaican Jerk Salmon with Fresh Mango Salsa
- Teriyaki Salmon Sushi Bowls
- Air-Fryer Basil-Parmesan Crusted Salmon
- Creamy Salmon Pesto Pasta
- Thai Coconut Salmon Curry
- Sheet Pan Asian Salmon with Broccoli, Carrots, and Rice Noodles
- Salmon BLT with Lemon-Dill Mayonnaise
- Spiced Salmon Kebabs