Teriyaki Salmon Bowl

Teriyaki Salmon Bowl with Edamame and Spinach by Nourish Move Love

We are excited to bring you this collaboration with Minneapolis blogger, Nourish Move Love! This tasty and healthy recipe will also be an introduction for our new salmon feature - Surrender Salmon!

Wild Alaskan Sockeye Salmon topped with a homemade teriyaki sauce, edamame, spinach, green onions, red cabbage, carrots and sesame seeds served over brown rice.
See more about this amazing recipe collaboration at: Teriyaki Salmon Bowl Recipe Trailer

Difficulty: Easy

Time: 35-40 min

This dish is Gluten-Free

Calories: 501 Fat: 4g Carbs: 32g Protein: 24g

ABOUT THE DISH

This naturally gluten-free bowl is packed with flavor AND nutrition. The sockeye salmon from locally-founded Surrender Salmon (fished out of Alaska) gets extra oomph from your homemade teriyaki sauce, and lots of fresh veggies alongside.

Nourish Move Love

This recipe was designed by local chef:

Lindsey of Nourish Move Love - Health, Fitness, & Food Blogger

Lindsey is a fitness-loving, green veggie obsessed, group fitness instructor, and blogger with a goal of helping women create a lifestyle and body they love through her blog, nourishmovelove.com. She calls Minneapolis home with her husband Tim and is your basic fit girl turned fit mom with the recent birth of her son, Brody.

Ingredients

Tamari

Honey

Brown basmati rice

Sesame seeds

Garlic

Spinach

Carrot

Red cabbage

Green Onions

Edamame

Sockeye salmon

Featured Ingredient Partners:

Sockeye salmon: Surrender Salmon - Minneapolis, MN

Mince To cut a food into very small pieces.

Simmer To stew gently below or just at boiling point.

Wilt To become soft through heat, loss of water.

Small sauté pan

Medium pot with lid

Foil-lined baking sheet

Small bowl

Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 400ºF. Wash and dry all produce. Remove root from green onions; discard; then thinly slice. Peel carrot; discard peel and set aside. Mince or grate garlic. Thinly slice red cabbage avoiding the hard inner core; discard core after slicing. Remove edamame from package; rinse and pat dry. Remove salmon fillets from package; rinse and pat dry.

Step 2: COOK BROWN RICE

Place brown rice, 1½ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to a boil, cover and reduce heat to low. Cook 25-30 min until done. Fluff with fork. While rice is cooking, begin making teriyaki sauce (Step #3).

Step 3: MAKE TERIYAKI SAUCE

Combine tamari, honey and garlic in small sauté pan over medium heat. Simmer stirring 1-2 min until incorporated. Pour teriyaki sauce into a small bowl and set aside. Wash and dry pan for step #5.

Step 4: BAKE SALMON FILLETS

Place salmon fillets skin side down on foil-lined baking sheet, and season with a pinch of salt and pepper. Divide teriyaki sauce in half. Use one half to brush onto salmon. Place salmon into the oven and bake 10-12 min. Note: Salmon will continue cooking after removing from the oven. You can either eat the salmon skin as is, or simply remove it with a flat spatula. You can also avoid any extra-crispy bits of the teriyaki sauce that may have burnt to the pan or fish; they sometimes get bitter. While salmon is baking, start cooking the spinach. USDA recommends cooking salmon to an internal temperature 145ºF.

Step 5: COOK SPINACH

In previously used small sauté pan heat 1 tsp. oil in pan over medium heat. When hot, add spinach, salt and pepper and sauté mixing until lightly wilted. Remove from heat and begin plating.

Teriyaki Salmon Bowl

Step 6: PLATE YOUR DISH

Divide brown rice between two bowls. Using a vegetable peeler, shave carrot into ribbons into the bowls. Top with spinach, edamame, red cabbage, green onion, and salmon fillets. Garnish with sesame seeds and a drizzle with remaining teriyaki sauce. Enjoy!