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Close-up of a Healthy Teriyaki Salmon and Broccoli Bowl with brown rice, edamame, and shredded carrots.

Healthy Teriyaki Salmon and Broccoli Bowls

Make these healthy teriyaki salmon and broccoli bowls for a satisfying meal. This recipe is suitable for meal preparation and supports health goals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Calories: 345
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon Bowls
  • 2 medium heads Broccoli cut into florets
  • 4 Salmon filets 4 - 6 ounce each
  • 2 cups Cooked brown rice
  • 1 cup Shelled edamame fresh or frozen
  • 1 cup Grated carrot
  • 1 teaspoon Toasted sesame seeds
  • 1 - 2 handfuls Shredded cabbage for garnish
  • 2 Green onions ends trimmed and thinly sliced
Teriyaki Sauce
  • 2 teaspoon Arrowroot starch, cornstarch, or tapioca flour
  • 1/4 cup Cold water
  • 1/4 cup Low-sodium soy sauce
  • 1/4 cup Fresh orange juice juice from 1 large orange
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Honey
  • 1/2 teaspoon Sesame oil
  • 1/2 teaspoon Freshly grated ginger very fine
  • 1 Large garlic clove minced

Equipment

  • Oven
  • Baking sheet
  • Small saucepan
  • Small bowl

Method
 

  1. Preheat your oven to 450°F and line a baking sheet with parchment paper or aluminum foil.
  2. Add your broccoli florets to the baking sheet with 1 Tablespoon of olive oil. Season with salt and pepper and roast for 15 - 20 minutes.
  3. Pat the salmon filets dry with a paper towel, season with salt and pepper.
  4. In a small bowl, whisk together the cold water and arrowroot starch. Set this mixture aside.
  5. Heat a small saucepan over medium-high heat and add the low-sodium soy sauce, fresh orange juice, rice wine vinegar, honey, sesame oil, ginger, and garlic. Bring the sauce to a quick boil. Once boiling, reduce heat to medium-low and whisk in the arrowroot starch water. Simmer for 3 to 4 minutes, continually whisking until the sauce thickens. Remove from the heat and set aside.
  6. When the broccoli is ready, remove the tray from the oven and push the broccoli to one half of the tray to make room for the salmon. Avoid overlapping the broccoli. Place the seasoned salmon filets skin-side down on the baking tray and brush about 1 Tablespoon of teriyaki sauce on top of each piece of salmon. Make sure they are evenly coated.
  7. Place the baking sheet back in the oven for 8 - 12 minutes, depending on how well done you like your salmon. Bake for 8 minutes for medium, or closer to 12 minutes for well-done.
  8. Meanwhile, heat the edamame and brown rice according to the package directions.
  9. When the salmon is done, assemble your bowls with a base of brown rice. Add the grated carrot, sliced green onion, shredded red cabbage, and warmed edamame. Enjoy your meal.

Nutrition

Calories: 345kcalCarbohydrates: 29gProtein: 26gFat: 9gSaturated Fat: 1gCholesterol: 47mgSodium: 642mgPotassium: 910mgFiber: 5gSugar: 8gVitamin A: 5514IUVitamin C: 22mgCalcium: 80mgIron: 3mg

Notes

You can thaw frozen salmon overnight in the refrigerator, at room temperature for 6 hours, or in a warm water bath for 30 minutes. If you thaw your salmon in a cold bath, place it in a plastic bag first. Do not place the raw salmon directly in the water.
You can substitute white wine vinegar for rice vinegar. For the soy sauce, you can use coconut aminos or tamari (gluten-free soy sauce). For the orange juice, you can use pineapple juice.
Store leftovers in individual airtight containers in the refrigerator for up to 4 days. Reheat everything in the microwave for 1 – 3 minutes or until warm.

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