This versatile bowl is balanced with complex carbs, an omega-3 rich protein and plenty of veggies! It’s also a great way to use up ingredients from the fridge. The amount that the teriyaki sauce makes is enough for 4 servings.
(This yields 1 serving however, nutritional properties will vary based on veggies used, amounts, etc)
- 1/2 cup soy sauce
- 2-3 tbsp honey
- 2 tbsp sesame seed
- 3 cloves garlic minced
- 1 inch piece fresh ginger grated
- 1/4 cup cold water
- 1 tbsp corn starch
- 1 piece salmon
- 1/2 cup cooked quinoa per serving
- Roasted veggies of choice -we roasted chopped broccoli and sweet potato for 20 min at 400 degree F
- Preheat oven to 400 degree F. If making veggies, start cooking on a baking sheet covered in foil these as these will take the longest.
- Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a small saucepan over medium-high heat.
- Whisk cornstarch into water in a bowl and then add to soy sauce mixture. Cook sauce, stirring regularly, at a simmer until thickened, about 5 to 7 minutes.
- While this is cooking, line a baking sheet with foil and spray with oil. Put 1 salmon piece per person eating on baking sheet. When sauce is done, pour sauce evenly over 1 side of salmon to cover thoroughly.
- Bake salmon for ~15 min until evenly cooked through. Serve with quinoa and veggies for a balanced bowl. Put additional sauce on veggies and quinoa if desired.