Teriyaki Salmon Bowl with Mango Avocado Salad

teriyaki salmon bowl with mango avocado salsa and rice.

5 from 1 vote

Teriyaki Salmon Bowl with Mango Avocado Salad

This quick and healthy Teriyaki Salmon Bowl pairs roasted salmon topped with a homemade teriyaki sauce with a refreshing mango, avocado, and jalapeño salad for an easy lunch or weeknight dinner that's ready in just 25 minutes!

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: Asian-inspired

Servings: servings

Author: Margie Nomura

Ingredients

For the Teriyaki Salmon:

2 salmon fillets
salt
1 tbsp olive oil
2 fl oz (60 ml) soy sauce about 1/4 cup; see note
2 tbsp brown sugar
1 tsp garlic grated
4 fl oz (120 ml) water about 1/2 cup
1 tbsp cornstarch (cornflour)
2 scallions (spring onions) finely chopped

For the Mango, Avocado & Jalapeño Salad

1 mango
1 avocado
4 slices pickled jalapeños depending on how hot you like it
1 small bunch of cilantro (coriander)
1 tbsp olive oil
1 tsp honey
juice of half a lime

To serve:

rice to serve
sliced cucumber to serve
toasted white sesame seeds to serve

Instructions

Get the rice on to cook however you like.
Prep your salad: Cut the mango and avocado into similarly sized dice, and mix with the finely chopped cilantro (coriander), the finely chopped jalapeños, and the olive oil, lime juice, and honey. Taste and season accordingly. Set aside while you prepare the salmon, giving the flavors time to meld.
Preheat the oven to 428°F (220°C/200°C fan). Drizzle the salmon with a little olive oil and season with salt, and roast in the oven for 8-10 minutes, until it flakes apart when you nudge it with a knife.
Meanwhile, make the teriyaki sauce: Mix together the cornstarch (cornflour) and water into a slurry. Then pour the soy sauce, brown sugar, garlic, and ginger into a pan and heat gently. Once gently bubbling, add the cornflour and water mixture and whisk well to combine. It should thicken and be nice and glossy.
Remove from the heat and add the scallions (spring onions).
Once the salmon is cooked, pour the sauce over it and serve on the rice with extra sauce spooned over the top. Serve with the mango and avocado salad and enjoy!

Notes

Make-ahead and storage

To store: Transfer to an airtight container and keep for up to 3 days. I like to keep the salsa leftovers separate from the rice and salmon.

To reheat: Teriyaki salmon and rice can be reheated in the microwave for 2 minutes or so, until piping hot. I like to place a lid on it, as this keeps it from drying out.

Make ahead: Cook the rice and salmon with the teriyaki and place into an airtight container. Then store in the fridge for up to 3 days. The salsa keeps for 3 days too; keep that separate from the rice and salmon. The teriyaki sauce can be prepped 5 days in advance, in an airtight container in the fridge.

More quick tips

Other veggies: You could add edamame, sautéed spinach, kale, broccoli, or avocado to the teriyaki salmon bowl. A carrot slaw would also be delicious. Either do this alongside the mango avocado salsa or instead.

More fiber: Swap sushi rice or white rice for brown rice if you want to up the nutritional value of the bowl.

Salmon: You could use other fish such as cod, haddock, trout, or sea bream. Or swap for chicken; that would also be delicious.

Soy sauce: Switch to tamari for a gluten-free option. I like to use dark soy myself, as I find it gives the best color, and I am not gluten-free!

Brown sugar: Any sweetener works; even if you have superfine (caster) sugar, you could use that. Honey or maple syrup are also good alternatives.

Nutrition