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a white plate topped with meat and vegetables
Lunch

Teriyaki salmon bowl

Glazed salmon on brown rice with edamame, cucumber and pickled ginger.

Calories
580
Protein
38g
Carbs
55g
Fat
20g
20 min prep15 min cookServes 1
High-proteinDairy-freeMediterranean

Ingredients

For 1 serving.

  • 140 g salmon fillet
  • 70 g brown rice (dry)
  • 60 g edamame
  • Teriyaki sauce

Instructions

  1. 1

    Cook the brown rice in plenty of salted water for 25–30 minutes; drain.

  2. 2

    Steam or microwave the edamame until tender.

  3. 3

    Pat the salmon dry and season. Pan-fry skin-side down for 4 minutes, then flip for 2 minutes.

  4. 4

    Brush the cooked salmon with teriyaki sauce.

  5. 5

    Build the bowl: rice, salmon, edamame, sliced cucumber and pickled ginger.

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Photo by Dannie Sorum on Unsplash.

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