Servings: Serve 4
Ingredients
- 4 (5-6 ounce) salmon filets
- 3 cups cooked brown rice or white rice (may substitute cooked quinoa or cauliflower rice)
- 2 cups chopped cucumber
- 1 cup shelled edamame, cooked and cooled
- 1 cup shredded or julienned carrots
- 1 medium avocado, sliced
- 2 green onions, thinly sliced
- ½ cup coconut aminos
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced (1 tablespoon)
- 1 teaspoon grated fresh ginger (or ½ teaspoon dried ginger)
- 1 ½ tablespoons cornstarch
- 2 tablespoons warm water (to dissolve the cornstarch)
- Sesame seeds (an optional garnish)
Instructions
- Place salmon filets in a shallow dish and set aside.
- Prepare the teriyaki sauce by combining the coconut aminos, honey, vinegar, sesame oil, garlic, and ginger. Whisk well to combine, making sure the honey has dissolved.
- Pour ⅓ cup of the teriyaki sauce over the salmon filets (saving the rest for later in the recipe).
- Turn the filets over so that they are skin-side up and set aside while you prepare the cucumbers, carrots, and edamame.
- Preheat the oven on the broiler setting.
- While the broiler preheats, line a rimmed baking sheet with foil. Place the salmon filets on the baking sheet skin side down, discarding any leftover marinade.
- Broil for 7-8 minutes or until the fish flakes easily with a fork.
- While the salmon is broiling, add the remaining sauce to a small saucepan over medium-high heat and bring to a simmer.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of warm water until the cornstarch is dissolved and the liquid looks milky white.
- When the mixture in the saucepan is simmering, gently whisk in the cornstarch slurry and return the combined sauce and cornstarch mixture to a simmer, stirring occasionally.
- Continue to heat for 3-4 minutes, or until the sauce has thickened.
- To serve, place ¾ cup rice in each of 4 shallow bowls or plates and top with salmon.
- Divide the cucumbers (½ cup), carrots (¼ cup), edamame (¼ cup), and avocado in each bowl.
- Drizzle each bowl with 2 tablespoons of teriyaki sauce and sprinkle with sliced green onions (also referred to as scallions) and sesame seeds, if using.
Nutrition Information
- Serving Size: ¼ recipe
- Calories: 560
- Fat: 18 g
- (Sat Fat: 3 g)
- Sodium: 450 mg
- Carbohydrate: 65 g
- (Fiber: 6 g
- Sugar: 19 g)
- Protein: 40 g