Description
A perfectly balanced meal featuring tender salmon fillets glazed in a scratch-made, umami-rich teriyaki sauce. Served over a bed of fluffy rice, this bowl is complemented by vibrant edamame, crisp carrots, cooling cucumber, and creamy avocado. It is a nutritious, protein-packed choice that provides sustained energy and an impressive aesthetic suitable for any weeknight dinner.
Ingredients
4 salmon fillets (4–6 oz each)
1/2 cup low-sodium soy sauce
1/4 cup light brown sugar, packed
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey
3/4 tsp ground ginger
1/2 tsp garlic powder
1/8 tsp red pepper flakes
1 tsp cornstarch mixed with 1 tsp cool water
2 cups cooked rice
1 cup shelled edamame, thawed
1 cup shredded carrots
1 cup chopped cucumber
1 avocado, sliced
Instructions
Combine soy sauce, brown sugar, rice vinegar, sesame oil, honey, ginger, garlic powder, and red pepper flakes in a small saucepan.
Bring to a gentle boil over medium-high heat, then reduce to medium.
Whisk in the cornstarch slurry and simmer until the sauce thickens into a glaze, then remove from heat.
Pat salmon fillets dry and sear in a pan over medium heat until cooked through, brushing generously with the glaze during the final minutes.
Divide the cooked rice into four bowls.
Top each bowl with a glazed salmon fillet, edamame, shredded carrots, cucumber, and avocado slices.
Notes
Ensure you use low-sodium soy sauce to manage salt intake, or use tamari to keep this dish gluten-free. For the best texture, use English or Persian cucumbers as they have fewer seeds. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20
- Cook Time: 15
- Category: Sheet Pan Dinners
- Method: Stovetop
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 14g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 85mg