BOWL GOALS
Glazed salmon is the yummy base for a colorful, crunchy meal
Crispy salmon rice bowl
EATINGWELL
Tender pieces of salmon get a sweet and crispy coating thanks to the teriyaki glaze in this salmon rice bowl. Because the sugars in the glaze can burn easily, it's best to roast the salmon pieces without it, then add the glaze for just a few minutes under the broiler.
Crunchy cucumber and creamy avocado are delicious toppings, but feel free to add whatever you like. If you can't find Sriracha mayo, you can make your own by mixing mayo and Sriracha to your preferred spice level.
Crispy salmon rice bowl Servings: 4
Ingredients
■ 1 pound skinless center-cut salmon fillet, cut into 1 ½-inch chunks
■ 1 tablespoon sesame oil
■ ¼ cup teriyaki glaze, preferably low-sodium
■ 2 cups hot cooked brown rice
■ 1 cup cooked shelled edamame
■ 2 scallions, sliced crosswise
■ 1 cup diced cucumber
■ 1 medium avocado, sliced
■ 2 tablespoons sriracha mayonnaise
■ 2 teaspoons toasted sesame seeds (optional)
Directions
Position oven rack in upper third; preheat to 450 F. Line a large rimmed baking sheet with foil and coat with cooking spray.
Toss salmon and sesame oil together on the prepared baking sheet. roast until opaque on the outside, about 6 minutes. remove from the oven and turn the broiler to High. drizzle the salmon with teriyaki glaze and toss to coat. broil until browned, crispy and just cooked through, 2 to 3 minutes.
Meanwhile, stir rice, edamame and scallions together in a medium bowl; divide among four bowls.
Divide cucumber and avocado among the bowls. Top with the salmon pieces. drizzle with the remaining glaze from the baking sheet and sriracha mayonnaise. sprinkle with sesame seeds, if desired.
Nutrition per serving: 526 calories, 26 g total fat, 4 g saturated fat, 71 mg cholesterol, 41 g carbohydrates, 7 g fiber, 6 g total sugars, 4 g added sugars, 32 g protein, 319 mg sodium, 1,116 mg potassium.
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
