Teriyaki Salmon Power Bowl

Diet:
Dairy-free
Egg-free
Nut-free
Pescatarian
Makes: 2 portions
Per portion: 402kcal

Ingredients
 

Marinade

  • 8 oz. salmon
  • ⅓ cup soy sauce
  • 2 tbsp honey
  • 2 tsp brown sugar
  • 2 tsp rice vinegar
  • 1 garlic cloves (minced)
  • 1 tsp garlic (grated)
  • ½ tsp chili oil (or pinch red pepper flakes)

Pickled Radishes

  • ½ cup radishes (sliced thin)
  • 2.5 tbsp white vinegar
  • 2 tbsp water
  • ½ tsp salt

Other

  • 1 cup rice (brown or white)
  • 1 cup snow peas
  • 1 green onion (sliced)
  • Sesame seeds (pinch)

Instructions

  • Cook or microwave your rice
  • Mix radishes, vinegar, water, and salt together. Cover, and let sit 15 minutes.
  • Mix soy sauce and honey together, set 1-2 tbsp aside. Add rest of marinade ingredients, and mix. Add salmon. Marinate for at least 15 minutes, but overnight is best!
  • Heat a cast iron grill, or an actual grill, to medium heat. Brush grill with a high heat oil (like avocado). Once hot, place your salmon slightly off-centered (10 o’clock). Cook for 2-3 minutes. Flip and cook 5-6 minutes on skin side (longer if your fish is thick).
  • In a nonstick pan, saute snow peas with a teaspoon of marinade for 3-4 minutes.
  • On a plate add rice, snow peas, radishes, salmon, and top with sesame seeds and green onions. Top with a spoonful of marinade that you separated at the beginning.

Nutrition

Serving: 1 portion | Balanced: 1 | Cal: 402 kcal | Carb: 46 g | Protein: 32 g | Fat: 10 g