Salmon Teriyaki Bowls
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Gosh, I miss going to a Japanese restaurant and ordering a bento box lunch bursting with some kind of teriyaki, white rice, tempura vegetables, and a roll or two of sushi. I had a lot of date nights, family gatherings, and best-friend hangouts over such a meal. These Salmon Teriyaki Bowls are my way of bringing that nostalgic longing into my kitchen. With healthy veggies including broccoli, cabbage, and carrots and a simple homemade sauce that’s both AIP and delicious, this recipe comes together pretty easily! Especially if you have some pre-cooked cauliflower rice on hand or cook some up with the salmon is marinading. It’s a lot cheaper than eating out, too!
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Salmon Teriyaki Bowls
Equipment
Ingredients
Sauce
- 1/4 cup coconut aminos
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon ginger minced
- 2 cloves garlic minced
Bowls
- 1/2 pound salmon
- 1 head broccoli chopped
- 1/2 tablespoon coconut oil
- sea salt to taste
- 1 cup cauliflower rice cooked
- 1 small avocado sliced
- 1 cup red cabbage shredded
- 1/2 cup carrots shredded
- 2 stalks green onion sliced
- 1 small lime quartered
Instructions
- Combine all the sauce ingredients in a small bowl and whisk together.
- Place the salmon in a baking dish and pour 1/4 cup of the sauce over it, then marinate in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F and grease a baking sheet with coconut oil or line it with parchment paper.
- Toss the broccoli with oil and salt and place on one half of the baking sheet. Place the salmon on the other side, skin side down, and bake 15-20 minutes or until the salmon flakes easily when scratched with a fork and the broccoli is tender.
- Meanwhile, make the cauliflower rice if you haven't already. Reheat it if it has gotten cold.
- Divide the rice, salmon, avocado, cabbage, carrots, and green onions equally between two bowls. Serve garnished with remaining sauce and a lime wedge.