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Teriyaki Salmon Bowl with Wasabi Dressing

Teriyaki Salmon Bowl with coconut rice, edamame, cucumbers, avocado, cilantro and sesame seeds drizzled with wasabi dressing
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  10 min

Ingredients

Teriyaki Salmon

  • 2 tablespoons light brown sugar
  • 4 garlic cloves, minced
  • 1 tablespoon grated peeled fresh ginger
  • ½ cup low-sodium soy sauce
  • 1 pound thick-cut salmon fillet, skin removed and cut into 2-inch pieces
  • 1 tablespoon neutral oil, such as avocado or vegetable

Wasabi Dressing

  • ½ cup mayonnaise
  • 1 tablespoon wasabi paste
  • 1 tablespoon fresh lemon juice, (from 1 lemon)

For serving

  • 4 cups Coconut Rice
  • 1 cup cooked edamame
  • 3 Persian cucumbers, sliced
  • 1 avocado, sliced
  • Minced fresh cilantro
  • Sesame seeds, (optional)

Method

  1. Make the salmon. In a medium bowl, combine the brown sugar, garlic, ginger, and soy sauce. Add the salmon and toss until coated. Marinate in an airtight container in the refrigerator for at least 30 minutes or up to overnight.
  2. Heat the oil in a large skillet over medium-high heat. Remove the salmon from the marinade, allowing any excess to drip off. Once the oil is glistening, working in batches, add the salmon and cook 2 to 3 minutes per side, or until browned and cooked through. 
  3. Meanwhile, make the wasabi dressing. In a small bowl, whisk together the mayonnaise, wasabi paste, and lemon juice until smooth.
  4. Divide the coconut rice among 4 bowls. Top with the salmon, edamame, cucumbers, and avocado. Drizzle with the wasabi dressing and sprinkle with the cilantro and sesame seeds, if desired, to serve.