Teriyaki Salmon Bowl

Yield: 2 servings

1/3 cup teriyaki sauce (recipe below)*

2 salmon fillets (115-170g)

4-8 stalks bok choy

1 cup cooked rice (or noodles)

1 avocado, sliced

2 stalks green onion, thinly sliced

1 tbsp sesame seeds

lime, quartered

Teriyaki sauce:

1/4 cup tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

2 cloves garlic, minced

1-inch knob of ginger, minced

juice of 1/2 lemon

1 tsp sesame oil

1. If making teriyaki sauce, combine all ingredients in a small bowl and stir together.

2. Place the salmon in a shallow bowl or baking sheet. Pour half the teriyaki sauce over the fillets ensuring each piece is well coated. Let marinate for 15 minutes or up to 2 hours in the refrigerator.

3. Prepare your rice (or noodles).

4. Prepare the bok choy. If they are small, they can be left whole. Otherwise, cut into half (or quarters if very large). Wash thoroughly.

5. Preheat the oven to 400F. Line a baking sheet with parchment paper.

6. Place marinated salmon (skin-side down) onto prepared baking sheet. Add bok choy around salmon.

7. Bake until salmon is cooked through, about 10 minutes (can vary based on thickness of the salmon pieces). The salmon should flake easily.

8. To serve, place cooked salmon and bok choy over rice. Drizzle with remaining teriyaki sauce. Add avocado and garnish with green onion, sesame seeds, and lime.

https://www.eatingbirdfood.com/teriyaki-salmon-bowls/ https://astepfullofyoublog.com/easy-vegan-soba-noodle-bowl-with-maple-sesame-sauce-gluten-free/ https://getinspiredeveryday.com/food/healthier-sheet-pan-teriyaki-salmon/