Crispy Salmon Rice Bowl

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

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)

Instructions

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

Nutrition

• Calories: 619 kcal
• Lipides Totaux: 38 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 29 g
• Acides Gras Trans: 0 g
• Cholestérol: 74 mg
• Sodium: 458 mg
• Glucides Totaux: 38 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 4 g
• Protéines: 33 g