Easy Teriyaki-Glazed Salmon Bowls + Weekly Menu

Easy Teriyaki-Glazed Salmon Bowls + Weekly Menu is a gluten free, dairy free, and pescatarian recipe with 4 servings. One portion of this dish contains roughly 37g of protein, 23g of fat, and a total of 593 calories. For $4.47 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 16 people have made this recipe and would make it again. It works well as a main course. From preparation to the plate, this recipe takes around 22 minutes. A mixture of avocado, salmon fillets, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Prevention Rd. Overall, this recipe earns an outstanding spoonacular score of 96%. If you like this recipe, you might also like recipes such as Caramelized Teriyaki Salmon + Weekly Menu, Slow Cooker Teriyaki Chicken + Weekly Menu, and Chopped Chicken Sesame Noodle Bowls + Weekly Menu.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 12 minutes

 

Ingredients:

1 avocado, diced

4 cups cooked white rice

1 English cucumber, diced

1 Tbsp olive oil

4 (5 oz) salmon fillets

6 scallions, thinly sliced

2 Tbsp sesame seeds, toasted

½ cup teriyaki sauce

Equipment:

frying pan

bowl

Cooking instruction summary:

Heat oil in a large skillet over medium-high heat. Once hot and shimmering, add salmon. Cook 4-5 minutes; flip and cook an additional 2-3 minutes or until cooked until nearly done. Add the teriyaki sauce to the skillet and cook until hot, slightly reduced, and salmon is cooked to desired doneness.Divide rice evenly between 4 serving bowls. Top with diced avocado, cucumber, and scallions. Top each with a salmon fillet and spoon remaining teriyaki sauce on top. Sprinkle with sesame seeds and serve immediately.

 

Step by step:


1. Heat oil in a large skillet over medium-high heat. Once hot and shimmering, add salmon. Cook 4-5 minutes; flip and cook an additional 2-3 minutes or until cooked until nearly done.

2. Add the teriyaki sauce to the skillet and cook until hot, slightly reduced, and salmon is cooked to desired doneness.Divide rice evenly between 4 serving bowls. Top with diced avocado, cucumber, and scallions. Top each with a salmon fillet and spoon remaining teriyaki sauce on top. Sprinkle with sesame seeds and serve immediately.


Nutrition Information:

Quickview
592k Calories
37g Protein
22g Total Fat
59g Carbs
74% Health Score
Limit These
Calories
592k
30%

Fat
22g
35%

  Saturated Fat
3g
21%

Carbohydrates
59g
20%

  Sugar
7g
8%

Cholesterol
77mg
26%

Sodium
1452mg
63%

Get Enough Of These
Protein
37g
74%

Selenium
66µg
94%

Vitamin B6
1mg
77%

Vitamin B12
4µg
75%

Vitamin B3
13mg
67%

Vitamin K
62µg
59%

Manganese
1mg
52%

Phosphorus
485mg
49%

Copper
0.82mg
41%

Vitamin B2
0.7mg
41%

Vitamin B5
3mg
40%

Potassium
1255mg
36%

Magnesium
125mg
31%

Vitamin B1
0.46mg
31%

Folate
104µg
26%

Fiber
5g
22%

Iron
3mg
19%

Zinc
2mg
17%

Vitamin C
10mg
13%

Calcium
116mg
12%

Vitamin E
1mg
12%

Vitamin A
388IU
8%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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