Teriyaki Salmon and Veggie Bowls
These bowls feature chunks of fresh salmon, tender veggies and a bold teriyaki sauce all served over flavorful coconut rice.
Ingredients
- 1 cup shredded carrots
- 1 cup Baby Bella mushrooms sliced
- ½ cup sliced scallions plus more for garnish
- 1.5 lbs fresh Atlantic salmon skin removed and cut into ½ inch chunks
- Salt
- Black pepper
- Ground ginger
Teriyaki Sauce
- ½ cup liquid aminos or reduced sodium soy sauce
- ⅓ cup honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons grated fresh ginger
- 6 cloves garlic minced
- 2 tablespoons of water
- 1 tablespoon cornstarch or arrowroot starch
- 1 teaspoon red chili flakes
- 2 cups cooked coconut rice see notes in post above
Instructions
- Season salmon with salt, black pepper and ground ginger and set aside.
- Heat 2 tablespoon of olive or butter in a large skillet over medium high heat. Add your veggies, season with a little bit of salt, black pepper and ground ginger, and saute for a few minutes until they start to soften, about 3-5 minutes.
- Add salmon chunks and continue to cook until salmon is almost cooked through, 8-10 minutes. Add teriyaki sauce to skillet and continue to cook until sauce thickens and salmon is cooked through, an additional 3-5 minutes. Remove skillet from heat.
- Spoon ½ cup of cooked rice into four medium bowls and divide salmon and veggie mixture evenly among the four bowls. Pour any remaining sauce over top of each bowl and top with fresh chopped scallions. Enjoy!
Nutrition
Serving: 1bowlCalories: 582kcal
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