Teriyaki Salmon Bowls
Serves 230 mins prep40 mins cook
These Macro Friendly Teriyaki Salmon Bowls are the perfect protein and fiber packed meal for busy weeknights! Loaded with fresh veggies, a cauliflower rice base, delicious homemade teriyaki sauce and perfectly baked salmon, this simple recipe is fill
0 servings
What you need
Instructions
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil and spray with nonstick spray. Cube the salmon into 1 inch cubes and place in a ziplock or flat glass container for marinating. Mix all of the teriyaki sauce ingredients together except the arrowroot and 2 tsp. of water which will be for thickening the sauce for the bowl. Add ¼ cup of the homemade teriyaki sauce to the container with the salmon and place in the refrigerator for 10 minutes to marinate. Do not marinate salmon longer than 15 minutes and definitely not overnight it will turn mushy. Set the remaining sauce aside to thicken later for the bowls. Remove the marinated salmon from the container and place on the foil lined baking sheet. Bake for 10-15 minutes until the salmon is cooked through and flakes easily with a fork or has a internal temperature of 145 degrees fahrenheit. While the salmon bakes, prepare your sauce and bowls. Pour the remaining sauce into a small saucepan and bring to a simmer. Whisk the arrowroot and water in a small bowl and add to the sauce. The sauce will thicken within 1-2 minutes. You do not want to cook this for too long as it will become too thick, you just want to slightly thicken it. Remove the salmon from the oven and assemble your bowls. For the bowls Add ¼ of the cooked cauliflower rice, edamame, carrots, cucumber, bean sprouts, and avocado to 4 bowls. Top with 1/4 of your salmon, 1/4 of the thickened sauce. Garnish with everything but the bagel seasoning, or toasted sesame seeds and green onions. Add red pepper flakes for a little bite of heat. NOTES Nutritional information is an estimate and will vary with substitutions. Nutrition facts include everything listed in the “bowls” section of the recipe card. If your salmon has skin on it, cut into cubes with the skin on. Do not spray your foil as the skin will stick to the foil, making it easy to pull off. Place cubed salmon, skin side down on your foil. Salmon skin is edible, but many prefer to remove it before eating. NUTRITION Serving: 1bowl Calories: 382kcal Carbohydrates: 35g Protein: 30g Fat: 12g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 3.5g Cholesterol: 5mg Sodium: 1146.8mg Potassium: 395.1mg Fiber: 9.2g Sugar: 16g KEYWORD bowl, salmon, teriyaki Tried this recipe? Let us know how it was! This post may contain affiliate links. Post navigation PREVIOUS Sweet Potato Casserole (Gluten-Free) Leave a Reply Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Leave a comment... Comment * John Doe Name * john@example.com Email * Save my name, email, and website in this browser for the next time I comment. Hi there! I'm Danielle. I am a busy mom to two little girls on a journey to feel my best inside and out. My goal is to bring you easy and delicious high protein recipes to help you hit your goals while making dinner time easy! 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