Salmon Bowls

• servings: 5 servings
• active time: 25 minutes
• total time: 33 minutes

Ingredients

5 salmon fillets (, 4-6oz each)

2 cups dry jasmine rice

1 1/2 cups edamame (, shelled)

1 English cucumber (, sliced)

6 green onions (, chopped)

2 mangos (, peeled and cubed)

2 avocados (, peeled, seeded and cubed)

1/2 cup chopped fresh cilantro

Sriracha mayo* (for topping, optional)

½ cup low-sodium soy sauce

2 Tablespoons rice vinegar

1 Tablespoon sesame oil

1/4 cup + 1 Tablespoon light brown sugar

1 Tablespoon honey

¾ teaspoon ground ginger

1 clove garlic (, minced)

2 teaspoons cornstarch+ 2 tsp water (, mixed together to make a cornstarch slurry)

1/4 teaspoon crushed red pepper flakes

Directions

Make Teriyaki Sauce (can made and refrigerated several days ahead): Add all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon. Allow to cool.

Marinate Salmon: Pour 1/4 cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 20 minutes or up to overnight.

Cook rice according to package instructions.

Cook Salmon: (I prefer the air fryer, but see baking and grilling instructions in notes.) Preheat air fryer to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through (flakes easily with a fork, or about 125-135 degrees if testing with a thermometer).

Assemble Salmon Bowls: Divide rice among the bowls and top with a piece of teriyaki salmon, some avocado, edamame, mango and cucumber.

Garnish: Drizzle teriyaki and sriracha mayo over the top and garnish with chopped green onion and cilantro.

Nutrition

• Calories: 758 kcal
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Cholesterol: 94 mg
• Sodium: 89 mg
• Total Carbohydrate: 88 g
• Dietary Fiber: 10 g
• Total Sugars: 15 g
• Protein: 46 g