Description
A quick and delicious recipe for Teriyaki Salmon Bowls served with creamy coconut rice, perfect for a weeknight dinner.
Ingredients
Scale
- 2 salmon fillets
- 1/4 cup teriyaki sauce
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped green onions
- 1/2 cup shredded carrots
- Sesame seeds for garnish
Instructions
- In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- While the rice is cooking, heat olive oil in a skillet over medium heat.
- Season the salmon fillets with black pepper and place them in the skillet, skin-side down.
- Cook the salmon for about 4-5 minutes, then flip and brush with teriyaki sauce. Cook for an additional 3-4 minutes until cooked through.
- Once the rice is done, fluff it with a fork and set aside.
- To serve, place a scoop of coconut rice in a bowl, top with salmon, and garnish with green onions, shredded carrots, and sesame seeds.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Teriyaki Salmon Bowls, Coconut Rice