Teriyaki Salmon Bowls with Spicy Mayo
– Salmon fillets
– Cooked rice
– Cooked edamame
– Carrot, grated
– Cucumber, sliced into half moon pieces
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1. In a small bowl, mix together the teriyaki sauce ingredients and set aside. Dry salmon with a paper towel.
Cut into bite size pieces and sprinkle with salt and pepper. Add avocado oil to a medium sauté pan on medium heat.
Add salmon to the hot pan and cook for 4-5 minutes, flipping pieces occasionally to ensure even cooking.
Pour the teriyaki sauce over the fish and continue cooking for an additional minute.
Divide rice, cooked salmon, edamame, carrot and cucumber into two bowls, starting with a bed of rice first.
3. In a small bowl, mix together spicy mayo ingredients and drizzle on each completed bowl.
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