Name: Teriyaki salmon rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, 1-inch thick, patted dry; 1/4 cup jasmine rice; 1/3 cup water; 5 oz bok choy, quartered lengthwise; 2 oz cucumber, thinly sliced; 1 tbsp teriyaki sauce; 1/2 tsp avocado oil; 1 green onion, thinly sliced; 3/4 tsp lime juice

Ingredients

9 items

5 oz Atlantic salmon fillet, 1-inch thick, patted dry
¼ cup jasmine rice
⅓ cup water
5 oz bok choy, quartered lengthwise
2 oz cucumber, thinly sliced
1 tbsp teriyaki sauce
½ tsp avocado oil
1 green onion, thinly sliced
¾ tsp lime juice

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, bring a separate pan of water to a boil. Blanch the bok choy for 2 minutes until bright green and tender-crisp. Drain and set aside. In a small bowl, toss the cucumber with the lime juice.
Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan, skin-side down if it has skin. Cook for 3 minutes, flip, and cook for 3 minutes more. Done when flakes easily at the thickest part and the center is just opaque, 145°F.
Reduce heat to medium. Pour the teriyaki sauce over the salmon. Cook for 2 minutes, turning the fillet often to coat it thoroughly as the sauce reduces to a syrupy glaze.
Fluff the rice and place it in a bowl. Arrange the glazed salmon, blanched bok choy, and lime-dressed cucumber on top. Garnish with green onions.

Nutrition

Ingredients

Instructions

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