| | SALMON TERIYAKI BOWL

Author / Rachel Koo

Prep: 10 min / Total Time: 30 min / Servings: 2

Enjoy this baked salmon teriyaki smothered in a sweet and savoury sticky glaze. This well-balanced bowl is packed with healthy fats, protein, veggies and carbohydrates to keep you fuelled, full and tastebuds satisfied. It is a quick and easy meal for any day of the week!

Macros :

Per Serving.
Calories: 638
Protein: 40 g
Carbohydrates: 74 g
Fat: 20 g

Ingredients:

  • 2 salmon filets

TERIYAKI SAUCE

  • 1/2 cup Coconut aminos
  • 1 tbsp maple syrup
  • 1.5 tsp apple cider vinegar
  • 1 tsp Fresh ginger – grated
  • 4 cloves fresh garlic – minced
  • 1/2 tsp red pepper flakes
  • 1/2 tbsp arrowroot starch

FOR THE BOWL

  • 1/2 cup jasmine rice – uncooked
  • 4 heads boy choy
  • 1 medium head broccoli
  • 3 slices fresh ginger (size of thumb, sliced long ways)
  • 2 cloves garlic – minced
  • 1 avocado – halved then sliced

GARNISH

  • Sesame Seeds
  • Green Onion

METHOD

Step 1: For the teriyaki sauce, combine all ingredients in a high powered blender and blend until smooth

Step 2: Place salmon filets in a mixing bowl and pour over the sauce – make sure all of the salmon has been covered. Cover and allow to marinate in the fridge for 20 min – 60 min

Step 3: Preheat oven to 400 and prepare the remainder of your bowl. Soak rice and chop veggies

Step 4: Remove fish from marinade and place on a lined baking sheet. Bake the salmon skin side down for 15-20 minutes depending on desired doneness and thickness of fish

Step 5: While the salmon is in the oven, cook rice as indicated on package 

Step 6: Heat a skillet over medium-high heat and add olive oil. Once oil is heated, add ginger and allow to cook for 2-3 minutes until fragrant. Add bok choy and broccoli to the pan, add 1/2 cup water and cover to steam for 2-3 minutes. Once veggies have tenderized, add garlic and allow to cook for an additional 2-3 minutes until desired doneness. Add salt and pepper to taste

Step 7: With the remaining marinade, pour in a saucepan over medium heat. Once liquid comes to a boil, bring down to a simmer and stir until sauce has reduced and thickened. About 2-3 minutes

Step 8: Remove salmon from oven and brush the teriyaki glaze evenly over the fish

Step 9: To assemble the bowl, layer in rice as the base. Add veggies, avocado and top off with the salmon. Garnish with sesame seeds and green onion and enjoy immediately!

Perfect Pairings:

This recipe pairs perfectly with our tired and tested nutrition protocols.
Leaning Protocol
Bulking Protocol

Alternatively, level-up your nutrition with our one-on-one Nutrition Coaching. Get a bespoke plan tailored to match your specific needs by one of our Power Athlete nutrition ninjas. Hit us up and we will steer you towards your goals.

Related Content

PODCAST: PA Radio Ep 559 – Just Tell Me What, When & How To Eat
BLOG: Tip The Scales In Your Favor by Rob Exline
RECIPE: One Pan Greek Style Chicken by Rachel Koo

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AUTHOR

Rachel Koo

Rachel has enjoyed sport her entire life and embarked on her coaching career in 2012. Starting as a personal trainer in various gyms, she eventually found CrossFit which lead her to CrossFit Football. In 2015 Rachel completed her CrossFit Football certification which opened up many doors of opportunity within coaching. Since then she has completed Power Athlete Methodology course, earned her Block 1 and put that knowledge into action coaching collegiate level athletes. Throughout the years training, proper nutrition and lifestyle habits have been the pillars in helping her clients and athletes achieve their true potential. Rachel currently working as a performance coach applying the Power Athlete principles with all of her clients.

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