Description
A vibrant and flavorful Teriyaki Salmon Bowl featuring tender salmon marinated in a sweet and savory homemade teriyaki sauce, served over fragrant coconut rice with fresh edamame, crisp cucumbers, creamy avocado, and topped with a zesty wasabi dressing. This bowl combines Asian-inspired flavors with fresh ingredients for a balanced, satisfying meal perfect for lunch or dinner.
Ingredients
Teriyaki Salmon
- 2 tablespoons light brown sugar
- 4 garlic cloves, minced
- 1 tablespoon grated peeled fresh ginger
- ½ cup low-sodium soy sauce
- 1 pound thick-cut salmon fillet, skin removed and cut into 2-inch pieces
- 1 tablespoon neutral oil, such as avocado or vegetable oil
Wasabi Dressing
- ½ cup mayonnaise
- 1 tablespoon wasabi paste
- 1 tablespoon fresh lemon juice (from 1 lemon)
For Serving
- 4 cups coconut rice
- 1 cup cooked edamame
- 3 Persian cucumbers, sliced
- 1 avocado, sliced
- Minced fresh cilantro, to taste
- Sesame seeds (optional)
Instructions
- Marinate the Salmon: In a medium bowl, combine light brown sugar, minced garlic, grated ginger, and low-sodium soy sauce. Add the salmon pieces and toss to coat evenly. Transfer to an airtight container and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the Salmon: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Remove salmon from marinade, allowing excess to drip off. Working in batches, place salmon pieces in the hot skillet and cook for 2 to 3 minutes on each side until they are browned and cooked through.
- Prepare the Wasabi Dressing: While the salmon cooks, whisk together mayonnaise, wasabi paste, and fresh lemon juice in a small bowl until smooth and creamy. Adjust lemon juice or wasabi to taste if desired.
- Assemble the Bowls: Divide warm coconut rice evenly among four bowls. Top each with cooked teriyaki salmon, cooked edamame, sliced Persian cucumbers, and sliced avocado.
- Finish and Serve: Drizzle the wasabi dressing over each bowl. Garnish with minced fresh cilantro and sprinkle sesame seeds if using. Serve immediately and enjoy a refreshing and flavorful meal.
Notes
- For best results, marinate the salmon for at least 1 hour but no longer than overnight to avoid overly soft texture.
- Coconut rice can be made by cooking jasmine rice with coconut milk for extra flavor.
- Adjust the amount of wasabi paste in the dressing depending on your spice preference.
- Use fresh ingredients for vibrant taste and texture contrast.
- Optional sesame seeds add a subtle nutty flavor and slight crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing and marinating
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 bowl (approximately 400 g)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg
