Hey, What’s Cookin’?
Salmon is a great fish to keep on hand in your freezer for quick, healthy meals . It’s actually much easier to find wild-caught salmon in the frozen foods section than it is to find fresh wild-caught salmon in most groceries. Not only is frozen wild-caught easier to find, but buying it frozen means you will pay less as well.
And what’s the quick, healthy meal our fish selection will star in? A savory, fragrant teriyaki salmon bowl–comforting, hot, and loaded with vegetables! This bowl does take a little chopping work, but the components all assemble quickly. Cauliflower comes to the rescue once again as a great low-carb substitute for rice, meaning the entire meal is healthy, nutritious, and guilt-free! Commit yourself to fish at least once a week, and kick off your committment by making Teriyaki Salmon Bowls this week!
Teriyaki Salmon Bowl
Adapted from: Pinterest
- 1 red or orange pepper, de-seeded and thinly sliced
- 8 baby bok choy, stems removed and split crosswise, submerged/washed in water
- 2 tsp grapeseed oil (if needed)
- 4 6 oz wild-caught salmon filets
- 1/4 cup teriyaki sauce
- 1 tbs ginger, microplane zested
- 1 tbs sesame seeds, plus extra for finishing the bowls
- 1 shallot, minced
- 4 cups of cauliflower rice
- 1 tbs dark toasted sesame oil
- 6 green onions, thinly sliced on diagonal
- 1 cup, packed, shredded carrots
- 1 avocado, sliced
- 1 large English or unwaxed cucumber quartered lengthwise, deseeded, and chopped
- In a large nonstick pan, saute the red pepper and the baby bok choy bottoms over medium heat for 10 minutes, tossing frequently. The water from the bok choy should provide enough moisture for cooking. However, add 2 tsp safflower oil if needed.
- After 8 minutes, add the bok choy leaves and finish cooking. Remove vegetables from pan into a covered dish to keep warm
- Preheat the oven to 425° F. Rinse the salmon filets and pat dry. Place them skin side down in a parchment-lined baking pan.
- Spoon the teriyaki sauce over the filets; then sprinkle with ginger, 1 tbs sesame seeds, and shallot. Bake at 425 degrees for 10 minutes.
- While filets are baking, place the nonstick pan back over medium heat. Add the sesame oil, cauliflower rice, and 1/4 cup of the scallions. Toss and cook until hot and fragrant; about 5 minutes.
- When filets are cooked through, assemble the 4 bowls:
- spoon 1 cup of cauliflower rice into bottom of bowl
- add 1/4 of the red pepper/bok choy mix over the rice
- place 1 salmon filet over vegetable mix.
- tuck 1/4 of the carrots, avocado, and cucumber into separate mounds around the salmon
- Sprinkle extra sesame seeds and scallions over the top of each bowl. Add an extra drizzle of teriyaki sauce if you desire, as well!
Notes: The variations on this salmon bowl are endless. You can change up the sauteed vegetable pairing as well as the raw vegetables. Make up your own favorite combos!
Photograph via Pinterest