Teriyaki Salmon Bowl Recipe

Ingredients

• 6 oz wild salmon fillet, patted dry
• 4 oz cooked white rice
• ⅓ cup shelled edamame, thawed or steamed
• ¼ cup cucumber, sliced thin
• 1 tbsp pickled ginger
• 2 tbsp teriyaki sauce (low-sodium if preferred)
• 1 tsp toasted sesame oil
• 1 tsp sesame seeds
• Neutral oil for the pan (avocado or grapeseed)

Instructions

1. Heat a nonstick skillet with a thin film of oil over medium-high. Sear salmon skin-side down first until crisp, then flip and cook through.
2. Glaze salmon with half the teriyaki in the final minute of cooking.
3. Warm rice and mound in the bowl.
4. Arrange edamame, cucumber, and ginger around the salmon.
5. Drizzle remaining teriyaki and sesame oil. Finish with sesame seeds.