One of my favorite ways to enjoy my food is simply to place it all in a bowl and dive in. It doesn’t have to be complicated but it definitely has to taste good. It’s as simple as that. Teriyaki Glazed Salmon Bowl brings sweet, savory with a little kick all in one bite. With the addition of some added vegetables and a healthy serving of your favorite side, I can bet that this will be your favorite way to enjoy this as well. Great flavors all in a bowl!
Creating a Bowl came into my life after several rounds of what all of you would know as a Buddha Bowls. Buddha Bowls consists of small portions of several different types of foods. There are no set recipes in creating bowls, it’s what you want to put in them that matters. Protein packed, vegetarian, mixture of both, hot or cold. You can make it healthy, not so healthy or if you are like me, just throw it all in a bowl and enjoy.
Teriyaki Glazed Salmon Bowl was a fun way to enjoy Salmon and Vegetables. I mean, who doesn’t want the added benefits of eating a little healthy without lacking in flavor. It gave me an opportunity to bring together a variety of options cooked different ways while providing fresh options as well. Bringing it all together with a sweet glaze made the pairing all the better. Let’s take a turn in your kitchen recreating this dish. It’s only fair that you enjoy the recipe as much as I do.
Teriyaki Glazed Salmon Bowl
Equipment
- Skillet
- Cutting Board
- Knife
- Mixing Bowl
Ingredients
Seafood
- 1 1/2 lbs Salmon Boneless & Skinless. Cute into bite size cubes.
Produce
- 1 lb Bok Choy Remove the tough ends at the bottom and slice down the middle. If you are using the full size Bok Choy, you may need to slice into several sections.
- 2 tbsp Minced Garlic
- 6 Medium sized Tomatoes Slice them into quarters or set aside.
- 1 English Cucumber Slice thinly and set aside.
- Scallions
Seasonings
- 1 tbsp Garlic Herb Seasoning No Salt
- 1 tsp Onion Powder
- 1 tsp Cumin
- 1 tsp Adobo Seasoning May use your choice of seasoned salt if preferred.
- 1 tsp Smoked Paprika
- Sesame Seeds Optional
- Salt
- Black Pepper
Condiments
- 1/4 cup Soy Sauce Low Sodium
- 2 tbsp Soy Sauce Low Sodium
- 1/2 cup Brown Sugar May use less if you are wanting a not too sweet option.
- 1 tbsp Chili Garlic Sauce
Oil
- Olive Oil
Other
- Cooked Rice, Quinoa or side of your choice
Instructions
Salmon Preparation
- Place Salmon, Garlic Herb Seasoning, Onion Powder, Cumin, Adobo, Smoked Paprika, 1/4 cup Soy Sauce and Brown Sugar into a mixing bowl. Using your hands, gently mix and massage the ingredients into Salmon being sure to coat completely. Set aside and let it marinate for 20-30 minutes. This can also be done the night before and placed in refrigerator overnight.
Bok Choy
- Heat Skillet on Medium/High giving it a light drizzle of Olive Oil.
- Add Minced Garlic into Skillet and begin sautéing it for 2-3 minutes or until it becomes fragrant.
- Placed sliced Bok Choy into Skillet and begin sautéing.
- When Bok Choy begins to soften, add a generous pinch of Salt and Black Pepper and continue sautéing until it is completely tender or as tender as you would like it.
- Move the Bok Choy to the side.
- Add Chili Garlic Sauce and remaining Soy Sauce into center of Skillet and stir together.
- Toss the Bok Choy with the sauce being sure all is incorporated. Remove from Skillet and set aside.
Salmon
- In the same Skillet, add the Salmon and liquid.
- Pan sear Salmon stirring periodically for 7-9 minutes or until done. Remove the Salmon
Plating Instructions
- Place a serving of Rice, Quinoa or side of your choice on bottom of bowl.
- Top off with pan seared Salmon.
- Place the cooked Bok Choy, sliced Tomatoes and Cucumbers around the bowl as pretty as you like for presentation.
- Top off with a drizzle of the remaining sauce, Sesame Seeds and garnish with sliced Scallions.
- Enjoy!!!
