salmon teriyaki bowl
no words, only drool. these bowls are nourishing and will keep you feeling good + full.
1/2 lb salmon (skin removed, cut into chunks)
1/4 cup maple syrup
4 tsp tamari (or soy sauce)
2 tsp sesame oil
1 tsp garlic powder
2 tsp red wine vinegar
pinch of salt
1 tsp sesame seeds
1/3 cup edamame
1/3 cup farro (or rice)
large handful arugula
cook farro/rice according to instructions. de-skin + de-bone salmon, chip into chunks. mix maple syrup, tamari (or soy sauce), sesame oil, garlic powder, red wine vinegar and salt. whisk. heat a saucepan over medium high heat and toast sesame seeds. then, pour in marinade. slowly simmer to let it thicken to a glaze. add salmon chunks and cook until tender + coated. build your bowl with farro/rice, edamame, arugula, avocado and salmon. add extra teriyaki sauce on top.
*make it vegan! swap out the salmon for tempeh or tofu, just cook a little bit longer at a lower heat.
*make it gluten free! swap out the farro for rice, and make sure you use tamari - a naturally gf soy sauce alternative!
this recipe makes just enough teriyaki to glaze the salmon - i made a lil extra to drizzle on top ENJOY.