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Recipe by Faigy Murray

Salmon Bowl with Veggies and Rice

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Salmon Bowl with Veggies and Rice
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Sesame - Soy
1 Hour, 50 Minutes
Diets
- Pescatarian - Gluten Free

At least once a week, I like to make a light supper. Salmon is a perfect option—it’s pareve, it’s not heavy, and most people like it. This dish is really easy and quick to put together. You can serve it in individual bowls or put out little bowls with all the different components and everyone can make their own.

Ingredients

Salmon Bowl

  • 1 and 1/2 pounds salmon cubes

  • 1/2 cup Haddar Teriyaki Sauce

  • 1 cup rice

  • 2 cups water

  • edamame

  • 2 Persian cucumbers, sliced

  • scallions, washed and diced

  • avocado, sliced or diced

  • 1 carrot, shredded

  • Gefen Sesame Seeds

Directions

Prepare the Salmon

1.

Toss salmon with teriyaki sauce and marinate for approximately 20 minutes.

2.

Discard any extra liquid and place salmon cubes on a baking sheet.

3.

Bake at 400 degrees Fahrenheit for 25 minutes.

Prepare the Rice

1.

Place rice and water in a pan and cover tightly. Bake at 350 degrees Fahrenheit for 45 minutes to one hour.

To Serve

1.

Place some rice on the bottom of a bowl. Arrange salmon in the bowl together with the vegetables. Sprinkle on some sesame seeds. Repeat for remaining bowls and ingredients.

Tips:

If you’d like you can drizzle spicy mayo, though I leave mine plain because there’s so much flavor in the salmon and vegetables.

About the Voice of Lakewood:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

faigy murray fish grain bowls mykitchen_mystudio quick-and-easy salmon weeknight dinner
Salmon Bowl with Veggies and Rice

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