Crispy Salmon Rice Bowl

• portionen: 4 servings
• gesamtzeit: 25 minutes

Zutaten

1 pound center-cut salmon filet, skin removed and cut into 1 1/2-inch chunks

1 tablespoon toasted sesame oil

1/4 cup bottled teriyaki sauce, preferably low-sodium

2 cups hot cooked brown rice

1 cup thawed, shelled and cooked edamame

2 scallions, sliced

1 cup diced cucumber

1 medium avocado, sliced

2 tablespoons sriracha mayonnaise

2 teaspoons toasted sesame seeds (optional)

Anweisungen

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 4 bowls.

Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired. Additional reporting by Carrie Myers, M.S. and Linda Frahm

Nährwertangaben

• Kalorien: 619 kcal
• Gesamtfett: 38 g
• Gesättigtes Fett: 6 g
• Ungesättigtes Fett: 29 g
• Transfett: 0 g
• Cholesterin: 74 mg
• Natrium: 458 mg
• Gesamtkohlenhydrate: 38 g
• Ballaststoffe: 10 g
• Zucker insgesamt: 4 g
• Eiweiß: 33 g