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Teriyaki Salmon Bowls

To take advantage of the cook-once-eat-twice option, simply grill double the amount of salmon necessary. Enjoy it the first night with a side of your favorite vegetables—you can even marinate veggies like zucchini, mushrooms and bell peppers in some additional teriyaki sauce and grill them alongside the salmon. Reserve half of the grilled fish for easy assembly of the following all-in-one meal another night.

Yields 4 servings.
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Ingredients
 

  • 4 (4 to 5-ounce) salmon fillets (thawed if frozen; leftover salmon may be substituted)
  • 1/2 cup teriyaki sauce, divided use (I love this homemade option)
  • 1 cup uncooked quinoa or rice, cooked according to package directions*
  • 1 cup chopped greens of choice (baby spinach, kale and leaf lettuce all work well)
  • 1 1/2 cups thinly sliced or chopped veggies of choice**
  • 1 avocado, peeled and diced
  • 2 scallions, thinly sliced
  • 1 tablespoon toasted sesame seeds or 2 tablespoons roasted sunflower seeds

Instructions

  1. Place the uncooked salmon and 1/4 cup of the teriyaki sauce in a zip-top bag. (If using leftover salmon, skip this step and proceed to assembling the bowls.)  Flip the salmon to evenly coat, and marinate for approximately 30 minutes.  Drain the marinade and discard. Preheat a grill or sauté pan over medium heat, and then cook the salmon for 2-4 minutes per side, depending on thickness of fish and your preferred degree of doneness.
  2. Divide the lettuce among 4 bowls, followed by the quinoa or rice and the assorted veggies.  Place a portion of the salmon on top of each bowl, drizzle with the remaining teriyaki sauce, and sprinkle with the sesame or sunflower seeds.
  3. Serve immediately.  (I like to break up the salmon and give everything a good mix to distribute the sauce and combine all of the components.)

Notes

  • * One cup of uncooked rice or quinoa yields roughly 3 cups cooked.  This will allow 3/4 cup per serving.  Feel free to experiment with different grains.  May be prepared in advance and reheated.
  • **In the summer, I typically choose no-cook options like cucumbers, sugar peas, bell pepper and radishes.  Steamed broccoli and edamame complement these versatile bowls, too.  Black beans are yet another option that also ramp up the protein.
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