These teriyaki salmon bowls are a delicious, healthy, and easy main dish made with salmon, a rich sauce and vegetables. It’s gluten-free, paleo, whole30 and AIP.
For the teriyaki sauce
- 1/2 cup coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp coconut sugar (omit for Whole30)
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 teaspoon arrowroot starch
For the salmon & bowls
- 1 lb salmon, portioned into filets
- 2 tbsp avocado oil
- 4 cups cauliflower rice, prepared (or sub white jasmine rice if tolerated)
- 3 cups broccoli, steamed
- 2 tbsp green onion, chopped
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Combine the ingredients for the teriyaki sauce in a small saucepan and whisk well. Set the saucepan on the stovetop and set to medium-low heat. Allow the sauce to cook for 3-4 minutes, stirring often until the sauce is thickened. Set aside and allow to cool slightly.
- Add the avocado oil to the salmon filets and top with half of the teriyaki sauce, spreading evenly. Reserve the other half of the sauce for serving.
- Transfer the salmon to the oven and bake for 12-14 minutes or until the salmon is cooked through and easily flakes.
- Divide the cauliflower rice and broccoli between 3-4 bowls. Add the salmon and top with the remainder of the sauce.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Method: oven
- Serving Size: 1 serving
- Calories: 262
- Fat: 12.4g
- Carbohydrates: 12.6g
- Fiber: 0.3g
- Protein: 25.5g