GLUTEN-FREE | DAIRY-FREE
+ salmon filets + cooked rice + cucumber + shelled edamame + shredded carrots + avocado + green onions + coconut aminos + honey + rice vinegar + toasted sesame oil + garlic + ginger + cornstarch
Prepare the sauce by combining coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk together.
Pour 1/3 cup sauce over salmon filets in shallow dish. Turn them over so they're skin-side up.
Preheat broiler. Line baking sheet with foil, place salmon filets on baking sheet skin side down. Broil for 7-8 minutes.
While salmon is broiling, add remaining sauce to saucepan. Over medium-high heat bring to a simmer. Add cornstarch to 2 tablespoons water, add to sauce,cook for 3-4 minutes until thickened.
To serve, place 3/4 cup rice in bowl, top with salmon filet. Divide cucumbers, carrots, edamame, and avocado among bowls. Drizzle with teriyaki sauce.
An easy weeknight dinner recipe, these Teriyaki Salmon Bowls are filled with nutrient-rich ingredients and the perfect homemade teriyaki sauce drizzled over broiled salmon filets.