Teriyaki Salmon, Broccoli & Spinach Bowls
These teriyaki salmon and broccoli bowls come together quickly for a healthy weeknight dinner. Our farm is celebrating the arrival of the first succession of spring broccoli and this meal was the best way to highlight the broccoli harvest. In addition to spring broccoli we added some lovely sautéed spinach which added another layer of nutrition and flavor. These bowls are tossed in a tasty homemade teriyaki sauce for a simple and nourishing meal.
If salmon isn’t your thing I think these bowls would taste great with any protein– chicken, steak, or pork. Of course the cooking times will be different but play around with whatever you’ve got access to.
Happy teriyaki bowl eating everyone!
Teriyaki Salmon, Broccoli & Spinach Bowls
Prep Time: 15 minutes Cook Time: 25 minutes Serves: 4
Teriyaki Sauce- 1/3 cup coconut aminos (or low sodium soy sauce)
- 1/3 cup orange juice or water
- 2 Tablespoons maple syrup
- 1 Tablespoon rice vinegar (or apple cider vinegar)
- 2 teaspoons freshly grated ginger (or 1 teaspoon dried)
- 2 scallions, minced (white and pale green parts only)
- pinch of crushed red pepper flakes
- 2 teaspoons arrowroot powder (or cornstarch) + 1 Tablespoon water (optional for a thicker sauce)
- Two 4-ounce salmon fillets
- 3 cups broccoli florets, chopped
- 2 Tablespoons melted ghee or avocado oil (divided)
- 1/4 teaspoon crushed red pepper flakes
- 3 cups chopped spinach
- 2 cups cooked rice, millet or quinoa
- 1/2 a bunch of scallions, finely chopped (white and green parts)
- 1 avocado, diced
- kimchi for serving
- sesame seeds for serving
Preparation
- Prepare the sauce by combining all the ingredients (minus the arrowroot powder) in a small saucepan over medium-high heat. If you're using the arrowroot powder, mix it in a small bowl with the water. Stir this slurry into the sauce and keep on medium heat, whisking often, until the sauce thickens, about 3-5 minutes.
- Preheat the oven to 425F. Place the salmon in a shallow baking dish and pour 1/4 cup of the marinade over the salmon. Marinate for 15 minutes (or up to 4 hours in the fridge).
- Place the salmon on one side of a large baking sheet. Add the broccoli to the other half of the baking sheet and drizzle the broccoli with 1 Tablespoon of the melted ghee or avocado oil. Sprinkle with a little salt and pepper. Place in the oven and bake until the salmon is done and the broccoli is lightly browned and tender. About 15 minutes.
- Meanwhile heat a large cast iron pan over medium-high heat. Add the remaining ghee or avocado oil along with the crushed red pepper flakes to the pan. Toss in the spinach and a generous sprinkle of salt and pepper. Cook, stirring often until wilted. About 5 minutes. Remove from the heat and keep to the side.
- To assemble the bowls add your grain, salmon, broccoli and spinach. Add the avocado, diced scallions, and kimchi. Drizzle with extra marinade and enjoy.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
This was spectacular! Thanks for sharing!