Full disclosure this quick teriyaki salmon bowl recipe uses pre-made teriyaki sauce for a quick weeknight meal made in under 30 minutes.
Quick Teriyaki Salmon bowl
It’s wintertime here in Indiana and I love love love curling up to a warm bowl of anything! It’s all part of what makes wintertime so unbelievably cozy. This quick teriyaki salmon bowl includes flavorful rice, slightly sweet and tangy salmon and is full of fresh ingredients. My favorite toppings are cucumbers, edamame beans, avocado and mayo-sriracha sauce. This is also great for a party or gathering. Cook the meat as a large fillet, make rice in a rice cooker and set up a bunch of toppings for guests to customize. It’s a party pleaser for sure. This reheats easily as well and now during these times of COVID, we will settle for delicious leftovers. Can’t. Get. Enough.
The reason this dish makes a great weeknight meal is that it’s quick to make. The salmon takes about 30 minutes to marinate in the fridge. But while it is marinating, you can cook the rice and prepare the other fresh ingredients.
Why I like to make this dish:
- Salmon: Has omega-3s and an estimated 400 IU of vitamin D (1).
- Rice: Is cooked in bone broth instead of water and butter. The bone broth adds protein, amino acids, collagen and minerals to the white rice that sometimes has already been stripped of all nutrients when processed.
- Veggies: The more the better!
- Edamame: Great source of vitamin K and antioxidants.
- Cucumber: Adds hydration and antioxidants.
- Avocado: Full of all sorts of great nutrients including magnesium, potassium, healthy fats and vitamins C, E and K.
Which makes this a food synergy power bowl for happiness.
Optional substitutions I’ve made in the past:
- Replacing the mayo in the sriracha mayo sauce with Greek yogurt to give it more tanginess and all the benefits of yogurt.
- Including roasted broccoli to provide a good source of a bunch of vitamins including vitamin B and folate.
- Topping with some cabbage which helps with inflammation, digestion, and vitamins C and K.
- Cut up nori sheets as a garnish that will provide B12 and omega 3.
For pure indulgence, don’t forget the mandarin teriyaki sauce. I use it to marinate the salmon and even drizzle some on the bowl before serving for some extra sweet and tangy sauce.
To make this dish:
We enjoy shopping at Costco for our meat (especially in winter). We can buy larger portions and freeze what we don’t eat for later. This time we purchased a two pound salmon and saved one pound for later (I’m thinking salmon burgers) and the other pound I cooked for these teriyaki bowls. I chose to keep the fillet whole to keep more of the moisture in, but salmon steaks and even chunks will work just as well and the salmon chunks will only cook faster if you are in a hurry.
When ready to cook this meal, place your salmon into a gallon size ziplock with about 5 ounces of your favorite teriyaki sauce. Let sit in the fridge for about 30 minutes. Salmon should not be marinated for long periods of time. While my fish was marinating, I started the rice, heated and deshelled the edamame beans and cut the cucumber. I save the avocado for last because I don’t want it to brown.
For this recipe, I used enriched parboiled long grain rice from a 15 pound bag that I bought at Costco. What can I say, I like to be prepared and we had no idea where 2020 was taking us. I poured 2 cups of rice in a large saucepan and three cups of chicken bone broth. Bring the saucepan to a boil and then cover on simmer for 20-25 minutes. When the salmon is done marinating, take it out of the fridge to let it come back to room temperature for about 10 minutes.
While you are waiting for the salmon to warm up before cooking, keep an eye on your rice and prep anything else you’d like for your bowls. Cut up any veggies if you haven’t already and make your mayo-sriracha sauce by adding 4 tablespoons of mayo and 2 tablespoons of sriracha to a bowl and mix well.
To prep for cooking the salmon grab a large nonstick skillet and put it on medium heat with 2 tbsp of your choice of cooking oil (I use avocado oil for it’s high smoke point). Once the skillet is hot, take the salmon out of the ziplock bag carefully with tongs. Placing the fillet in the heated skillet skin side up and add as much or as little of the remaining teriyaki sauce as you feel is necessary. Cook for approximately 4 minutes on each side depending on the thickness of the fillet. I like to cook our salmon to an internal temperature of 135. However, the FDA recommends that fish be cooked until an internal temp reaches 145. I feel this higher temperature tends to dry out the fish a little to much though. Let the salmon rest for 5 to 10 minutes.
Lastly, cut your avocado and assemble your quick teriyaki salmon bowls.
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