Easy Salmon Teriyaki Dinner Bowls

I think we have this meal almost every week in our house! This will serve up to four people depending on how many salmon fillets you use, and if you’re catering for more, just add more broccoli or cabbage. You can even add avo to this dish if desired! The salmon gives you your protein and fat, while the veggies and brown rice provide your fibre.

INGREDIENTS

– 2-4 salmon fillets

– 1 cup brown rice (or quinoa)

– 1 large broccoli (cut into florets)

– 1 cup cabbage (sliced)

– 2 tbsp sesame seeds

– 2 tbsp tamari

– 1 tbsp sesame oil

– 1/2 cup edamame beans (frozen)

– 1 tbsp extra virgin olive oil

Method

1. Preheat oven to 180 degrees.
2. Add 1 cup of brown rice to a saucepan or rice cooker with 2 cups of water and boil / turn on.
3. Drizzle 1 tbsp olive oil on the bottom of the baking tray and add salmon fillets, skin side up, and add to oven for 20 minutes.
4. Add broccoli, cabbage and edamame to a steamer and steam until soft – or you can boil them slightly if preferred.
5. Add 2 tbsp tamari and 1 tbsp sesame oil to a bowl and whisk together.
6. When rice is cooked, add portions to the bowl along with cooked veggies and edamame.
7. Slice salmon once cooked and add to bowls.
8. Sprinkle with sesame seeds and tamari dressing.