Teriyaki Salmon Bowls



1/4 cup reduced sodium soy sauce

1/4 cup water

4-6 tablespoons pure maple syrup (use 5-6 if you like a sweeter sauce)

Zest and juice from 1/2 medium orange

1 1/2 tablespoons rice wine vinegar

1 1/2 tablespoons white wine

1 teaspoon freshly grated ginger

1 tablespoon cornstarch

For the bowls

1 cup brown rice, cooked according to directions

4 salmon filets, (6 ounces each)

1 tablespoon canola oil

1 avocado, diced

1 cucumber, diced

6 to 8 scallions, thinly sliced

For the Sauce

Place sauce ingredients into a small sauce pan and stir to mix.

Cook on medium heat until thickened, 2-3 minutes.

For the Bowls

Season salmon with salt and pepper and spoon about 1 tablespoon of sauce over each filet.

Bake at 350 degrees for 6-12 minutes. Fish takes 4-6 minutes per 1/2 inch thickness.

Divide rice evenly between 4 serving bowls.

Top with diced avocado, cucumber, and scallions.

Sprinkle with sesame seeds.

Serve with extra teriyaki sauce
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