Easy Teriyaki-Glazed Salmon Bowls + Weekly Menu
Easy Teriyaki-Glazed Salmon Bowls + Weekly Menu is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains roughly 37g of protein, 23g of fat, and a total of 593 calories. For $4.47 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 16 people have made this recipe and would make it again. It works well as a main course. From preparation to the plate, this recipe takes around 22 minutes. A mixture of avocado, salmon fillets, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Prevention Rd. Overall, this recipe earns an outstanding spoonacular score of 96%. If you like this recipe, you might also like recipes such as Caramelized Teriyaki Salmon + Weekly Menu, Slow Cooker Teriyaki Chicken + Weekly Menu, and Chopped Chicken Sesame Noodle Bowls + Weekly Menu.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 avocado, diced
4 cups cooked white rice
1 English cucumber, diced
1 Tbsp olive oil
4 (5 oz) salmon fillets
6 scallions, thinly sliced
2 Tbsp sesame seeds, toasted
½ cup teriyaki sauce
Equipment:
frying pan
bowl
Cooking instruction summary:
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.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.
Step by step:
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.
2. Add the teriyaki sauce to the skillet and cook until hot, slightly reduced, and salmon is cooked to desired doneness.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.
Nutrition Information:
covered percent of daily need
