Teriyaki Salmon Grain Bowl Gf Recipes

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TERIYAKI SALMON GRAIN BOWL (GF)



Teriyaki Salmon Grain Bowl (GF) image

You'll love this bowl of slightly sweet, sticky and tender bites of salmon on top of gluten free red quinoa! The bowls are complete with creamy avocado, steamed edamame and a drizzle of sesame oil.

Provided by Cayla Atha

Categories     Main Course

Time 25m

Number Of Ingredients 15

1 lb. salmon filet
1 bunch sliced green onions (green parts only)
1 cup quinoa (rinsed well )
2 cups low sodium chicken broth
1 tsp. kosher salt and pepper each
1 avocado (sliced)
1 cup shelled edamame (steamed)
drizzle of sesame oil, black sesame seeds
2 tbsp. honey
2 tbsp. liquid or coconut aminos (can sub soy sauce if not keeping GF)
1 tbsp. sriracha hot sauce
2 tsp. brown sugar
2 tsp. sesame oil (toasted or not )
2 tsp. minced garlic
1 tsp. grated ginger or ginger paste

Steps:

  • Rinse quinoa well with water in a mesh sieve. Place quinoa into a medium sauce pan with chicken broth, salt and pepper. Bring to a boil then cover and lower heat to simmer. Cook for 20 minutes or until all liquid has been absorbed.
  • Whisk together all ingredients for the teriyaki sauce in measuring cup or bowl with spout for easy pouring.
  • With skin side down, hold tail end of salmon filet and slide a sharp knife between the flesh and the skin, working your way to the end. With skin discarded, slice salmon into bite-sized chunks about 1" each.
  • Heat 1 tbsp. avocado or olive oil in a non stick pan over medium heat then add salmon chunks. Cook for 1 minute per side then add *half* of the teriyaki sauce and sliced green onions. Toss salmon gently with sauce and turn up heat slightly to cook fish to your liking. Sauce should thicken and caramelize.
  • Divide quinoa between two bowls (might have leftovers!) then divide salmon. Top bowls with remaining teriyaki sauce. Add sliced avocado, shelled edamame and optional toppings!

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