Teriyaki Salmon Bowl
Craving something healthy and delicious? Try this teriyaki salmon bowl recipe with perfectly baked salmon marinated in a savory teriyaki sauce and served over a bed of rice.
Servings: 4 servings
Ingredients
- 4 6 oz. Omaha Steaks Faroe Islands Salmon Fillets thawed
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons brown sugar
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
- 2 cloves of garlic, minced
- 2 teaspoons fresh ginger, minced
- 1 pinch chili flakes
- 1/2 teaspoon cornstarch
- 4 cups sticky rice, prepared
- 4 baby bok choy, quartered and steamed
- 2 avocados, diced
- Sesame seeds, to garnish
- Green onion, thinly sliced, to garnish
- Lime slices, to garnish
Instructions
- In a small mixing bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, ginger, chili flakes, and cornstarch until well combined.
- Place salmon fillets on a baking dish, then pour mixture over salmon and toss to coat. Marinate in refrigerator for up to 24 hours.
- Preheat oven to 425 degrees Fahrenheit.
- Cook salmon for 15-17 minutes, until internal temperature reaches 145 degrees Fahrenheit.
- Evenly divide sticky rice among 4 serving bowls. Top with salmon, baby bok choy, and avocados, then garnish with sesame seeds, green onions, and lime slices and serve.