This is less of a recipe than it is an idea. Take a protein, give it a quick marinade bath, serve it with a bowl of crunchy, spicy, tangy accompaniments. You may have caught on by now that we are very into “bowl food” around here.
I usually serve this with cauliflower rice for myself and white rice for my husband and kids. The furikake seasoning used as garnish is delicious, but don’t stress if you can’t find it. You can use crushed up nori and sesame seeds, or just sesame seeds, or leave them off altogether.
This is a weeknight staple for our family and hope it will become one for yours too!
Easy Teriyaki-Glazed Salmon Bowls
- 4 5-8 oz. salmon filets
- 1 tbsp toasted sesame oil for cooking
- 1 clove garlic, minced
- 1 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1/3 cup coconut aminos (you can sub soy sauce)
- 1 tsp kosher salt
Options to Serve
- 4 cups cooked cauliflower, white, or brown rice
- 1/2 English cucumber, diced
- 1 avocado, diced
- 4 scallions, sliced thin
- 2 cups edamame, shelled and cooked
- Furikake or sesame seeds
- Fresh limes
- 1-4 hours before you plan to eat, mix together the sesame oil, garlic, fish sauce, rice wine vinegar, and coconut aminos (or soy). Marinate the salmon with the mixture in the refrigerator.
- When it's time to cook, remove salmon from the fridge, pat excess marinade off, and sprinkle evenly with salt.
- Heat a large, nonstick saute pan over medium high heat.
- Cook salmon, starting with skin side down, for 3-5 minutes. Flip and cook for another 1-2 minutes, or until done to your liking. Remove to a paper towel lined plate.
- Serve salmon fillets in a shallow bowl with accompaniments and enjoy!