Teriyaki Salmon Bowl

An easy weeknight dinner recipe, these Teriyaki Salmon Bowls are filled with nutrient-rich ingredients and the perfect homemade teriyaki sauce drizzled over broiled salmon filets.

Ingredients:

• 4 salmon filets (5-6 ounces/filet)

• 3 cups cooked white rice (I would recommend substituting cooked quinoa or cauliflower rice)

• 2 cups cucumber (chopped)

• 1 cup carrots (shredded)

• 1 medium avocado (sliced)

• 2 green onions (thinly sliced)

• ½ cup coconut aminos

• ¼ cup honey

• 1 tablespoon toasted sesame oil

• 3 garlic cloves, minced (1 tablespoon)

• 1 teaspoon grated fresh ginger (or ½ teaspoon dried ginger)

• Optional for serving: sesame seeds

Instructions:

1. Place the salmon filets in a shallow dish and set aside.

2. Prepare the sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic and ginger. Whisk well to combine, making sure honey has dissolved.

3. Pour ⅓ cup sauce over the salmon filets, then turn them over so that they are skin-side up. Set aside while you prepare the cucumbers and carrots.

4. Preheat the broiler. While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade. Broil for 7-8 minutes or until the fish flakes easily with a fork.

5. While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.

6. To serve, place ¾ cup rice in each of 4 shallow bowls or plates. Top with salmon and divide the cucumbers (½ cup), carrots (¼ cup) and avocado among the bowls.

7. Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions and sesame seeds, if using.