Teriyaki Salmon Bowl

Ok, we made it to 2021–now what?? If you’re like me and everyone else, you’re taking this month to reset, recharge, blah blah blah. But really, isn’t there something so great about a fresh start and a new year? Part of the reason I took a hiatus from blogging in 2020 is because we were eating a lot of healthy (albeit, boring) meals. I was like, “no one wants to see this”. But in the spirit of the new year, and with the hopes for a healthier/happier year, let’s deep dive into some healthy meals.

Enter this BOWL. Ugh, I just wish I could explain how much I’ve completely fallen in love with this. I make it EVERY. SINGLE. WEEK. It’s simple, delicious, healthy, and a meal I actually look forward to. That’s my biggest takeaway with healthy meals: if you’re not excited to make it, you’re not going to enjoy it.

Ok now let’s say you’re not a salmon kinda person. I get it. Fish is tricky, and whether it’s a texture thing or a taste thing, I know we all have our picky eater moments. Personally, salmon is and always will be my favorite fish. It’s a great source of protein, it’s rich af with omega-3 fatty acids, and super low in saturated fat. Plus, you can eat salmon raw, so there isn’t this fear of undercooking it. If you still have an aversion to the chance of undercooking anything, you’re in luck. This dish actually crisps up the salmon, and since you’re dicing it up prior, it’s much easier to cook thoroughly.

P R E P

This entire dish, form start to finish, should only take about 20 minutes. Music to your ears, right? The prep is probably the longest part, because the salmon will cook fairly quickly. I’d highly recommend prepping literally everything before you start cooking so that you can eat right away (lol), and so you won’t feel overwhelmed when the salmon cooks quickly.

Dice up the salmon into bite size pieces; these don’t have to look perfect or be a certain size. You’ll want to remove the skin as well. Get the marinade ready, and chop up green onions, avocado, edamame, and anything else you want to add. Boom, you’re ready.

What you’ll need

  • 1 medium sauté pan.
  • 1 small bowl.
  • 1 lb of salmon, or 2 filets, diced into bite-size pieces. Remember to cut away the skin.
  • 2 tablespoons pure maple syrup.
  • 1 teaspoon sesame oil.
  • 2 teaspoons soy sauce. You can use tamari to make it gluten free.
  • 1/2 teaspoon garlic powder.
  • 1/4 cup green onions, chopped.
  • 1 cup of jasmine, sushi, or brown rice. I’m extremely lazy, so I always defer to the frozen Trader Joe’s Jasmine Rice bags. This would be excellent with sushi rice, just be sure to add a little rice vinegar and toss once it’s done cooking.
  • Optional toppings (and my favorites): Avocado, edamame, cucumbers, cilantro, sesame seeds…make it your own!

Total Prep Time: 10 minutes

Total Cooking Time: 20 minutes

Servings: 2

Directions

  • If you’re cooking your rice on the stovetop, prepare according to the package instructions and set aside once cooked through. You can toss with a little rice vinegar with a fork, and cover to keep warm. If you’re doing the microwave package, you can save this step for the end.
  • Using a sharp knife, carefully cut the skin away from the salmon filet and discard. Dice salmon into bite-size pieces. Set aside.
  • Dice green onions into chunks and set aside. Prepare all your toppings (avocado, edamame, etc) and set aside.
  • In a small bowl, combine maple syrup, sesame oil, soy sauce and garlic powder. Bring a medium-sized skillet to medium-high heat. Once warm, add in the marinade and stir. It should bubble up quickly, which is when you’ll turn the heat down to low and let it simmer for a couple minutes to allow it to thicken.
  • Increase heat to medium-high again, and add in your salmon chunks, ensuring that they’re all fully covered in the marinade. If you like your salmon extra crispy, keep it at that high heat until it’s cooked to your liking. If you’d prefer a softer salmon, reduce heat to medium.
  • Once the salmon is cooked, add in the green onions and stir to combine. Set aside and allow to cool.
  • If you’re using a microwave package of rice, heat it up now (should be 3 minutes of cooking time).
  • Place rice evenly into two bowls. Top with salmon, extra green onions, avocado, edamame…all the things you want!
  • Eat immediately, and enjoy!

POST COOKING NOTES

  • I’ve listed a breakdown of the nutritional information for 1 serving below (not including the rice, but it does include 1/4 an avocado, and edamame). If you’re following WW, this totals to 3 points on blue, 1 cup of rice equated to 8.
  • This isn’t the kind of meal that you’ll want to eat as leftovers. I have a thing about not eating fish as leftovers in general, but the consistency of this dish won’t be quite the same if it’s not fresh.

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