Teriyaki Salmon Bowl
A grain bowl featuring pan-seared salmon glazed with teriyaki sauce, served over a swappable base with cooked vegetables. Warm, savory dish assembled cold or hot with customizable protein and vegetable options.
Ingredients
Method
Pat salmon dry with paper towels and season lightly with salt. Slice cucumber into rounds or sticks. Julienne carrot. If edamame is frozen, thaw and shell, or cook fresh pods and shell them.
Cook grain base (basmati rice, quinoa, or wild rice) according to package directions; set aside and keep warm.
Heat sesame oil in a large skillet over medium-high heat. Once shimmering, place salmon flesh-side down and sear 4–5 minutes until edges are opaque and skin crisps (if skin-on).
Flip salmon gently and cook another 3–4 minutes, until just cooked through (salmon should flake easily but remain moist). Transfer to a plate.
Return skillet to heat. Pour teriyaki sauce into the pan and swirl to coat the bottom. Return salmon to the pan (if using) and turn to glaze both sides, 1 minute per side. Remove from heat.
Divide cooked grain between two bowls. Arrange cucumber, carrot, and edamame around the grain in separate mounds.
Break or slice glazed salmon and place on top of the grain. Spoon any remaining teriyaki glaze over the bowl.
Garnish with green onion, sesame seeds, and a squeeze of fresh lime juice. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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