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Recipe: Teriyaki Salmon Bowl

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Total time to prepare: 20 minutes

Serves: 2


Ingredients

  • 1 tsp. minced ginger root
  • 1 clove garlic, minced
  • 3 tsp. canola oil, divided
  • 1 Tbs. brown sugar
  • 2 Tbs. dry sherry
  • 1 Tbs. + 2 tsp. reduced-sodium soy sauce
  • 1 tsp. cornstarch
  • 2 cups chopped broccoli
  • 1 cup chopped carrots
  • 1 cup cooked brown rice
  • 4 scallions, chopped
  • 2 6 oz. skinless salmon fillets

 

Directions:

Make the teriyaki sauce:

  1. In a small pan, sauté the ginger and garlic in 1 tsp. of the oil for 1 minute.
  2. Stir in the sugar, sherry, and soy sauce. Mix the cornstarch with ¼ cup of water.
  3. Stir into the pan and cook until thickened, 2-3 minutes.

 Make the fried rice:

  1. In a large nonstick skillet, stir–fry the broccoli in 1 tsp. of the oil over high heat for 1-2 minutes.
  2. Stir in the carrots, rice, and scallions. Stir-fry until hot, 1-2 minutes. Divide into 2 bowls.
  3. In the same skillet, sauté the salmon in the remaining 1 tsp. of oil until browned on one side, 2-3 minutes.
  4. Turn the salmon over, pour the teriyaki sauce over the fish, and cook for 1 minute. Divide into the bowls of fried rice.

Per serving (3 cups): calories 570 | total fat 21 g | sat fat 2.5 g | carbs 48 g | fiber 7 g | protein 46 g | sodium 650 mg