Teriyaki Salmon Bowl

Featuring

This teriyaki salmon bowl is a family favorite, packed with eye-healthy ingredients like salmon, spinach, and carrots—and it's easy to customize! Omega-3s in salmon support retina and brain health, while lutein and zeaxanthin in spinach help protect against light-induced damage that can lead to macular degeneration. Beta-carotene in carrots enhances vision, and vitamin C in both spinach and carrots acts as a powerful antioxidant, reducing the risk of cataracts and slowing macular degeneration. A delicious way to nourish your eyes!

Serves 4

 

Ingredients

FOR THE SALMON

  • 16-24 oz salmon (or other favourite fish)
FOR THE SAUCE
  • ¼ cup soy sauce
  • 1 cup water
  • 5 tsp brown sugar
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp toasted sesame oil
FOR THE BOWL
  • 1⅓ - 2 cups brown rice, prepared as per package directions
  • 4 cups fresh spinach (or 1 cup frozen and thawed)
  • Drizzle of olive oil or water
  • Salt (as little as you can enjoy!)
  • Freshly ground pepper to taste
  • 1 avocado, sliced
  • 1 cup shelled edamame, prepared as per package directions
  • 2 carrots, grated
  • 2 tsp toasted sesame seeds
  • 2 sheets Nori or roasted seaweed snack cut into thin slices (1 inch x ⅛ inch)
  • 2 green onions, sliced

Method

  1. Preheat oven to 375˚F. Line a baking sheet with parchment paper and set aside.
  2. In a small pan over medium heat combine soy sauce, water, brown sugar, honey, garlic and ginger. While sauce is heating, in a separate small bowl, whisk together cornstarch and water. Add cornstarch mixture to the sauce mixture and bring to a boil. Reduce heat and continue to stir until teriyaki sauce reaches desired thickness (about 2-3 min). Whisk in toasted sesame oil.
  3. Place salmon skin side down on baking sheet. Spoon teriyaki sauce onto fish without touching the fish with the spoon. Reserve any unused teriyaki sauce to drizzle over finished bowl. Bake fish in oven for approximately 12 minutes. Remove fish from oven and tent with tin foil for 5 minutes. Fish is ready when it reaches an internal temperature of 145˚F or it flakes easily with a fork. Remove and discard the skin.
  4. While the salmon is cooking, heat a large frying pan over medium heat. Drizzle a small amount of olive oil (or water) and cook the spinach until it wilts (~2-3 min). Season with salt (as little as you can enjoy!) and freshly ground pepper (as desired).
  5. To assemble the bowls, divide the cooked rice between the bowls, top with salmon and optional toppings: spinach, carrot, edamame, avocado, sesame seeds, green onions, and Nori strips. Drizzle any remaining teriyaki sauce over the bowl as desired. Enjoy!