Teriyaki Salmon Bowl

On the table in just 15min, this teriyaki salmon bowl is super easy, delicious and nourishing! I love making bowls just like this for dinner or lunch on the weekend – because my partner loves them too (minus the mushrooms!). 

Rice, protein and veggie bowls like this are a perfect balance of macronutrients for a main meal to nourish your body and keep you full for a long time (aka reaching those satiety levels!).

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Teriyaki Salmon Bowl

Course Dinner, Main Course

Keyword Brown Rice, Salmon, Terriyaki

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 2 x salmon fillets
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp extra virgin olive oil
• 200 g mushrooms thinly sliced
• 200 g frozen shelled edamame
• 1 bunch broccolini
• 1 x 250g precooked brown rice bag

Instructions

• Combine oyster sauce, soy sauce and maple syrup in a bowl. Marinate the salmon fillets in the sauce for 5mins while you prepare the vegetables.
• Heat the olive oil in a fry pan. Add in the mushrooms and cook for 2mins. Add in the salmon fillets skin side down. Pour over any remaining sauce from the bowl.
• Cook the salmon for 4minutes and then flip and cook for another 2-3mins. At this point your salmon will still be slightly pink inside, so keep on heat longer if preferred well done. Stir the mushrooms every few minutes to avoid burning.
• Meanwhile heat the broccolini and edamame in the microwave for 2mins. Remove from microwave and set aside. Heat the brown rice.
• Serve all together and top with additional sesame seeds and chili flakes if desired.

Notes

Note: Sure you can cook brown rice from scratch, I often do. But for meals like this that I rely on when I am sort on time the precooked or ‘semi’ cooked rice bags are perfect to keep on hand in your pantry.