Teriyaki Sockeye Salmon Bowls

🧂 Ingredients

• 2 pounds sockeye salmon

  filets, skin on
• 1 cup Teriyaki sauce

  divided
• 3 tablespoon good quality olive oil
• 1 bunch broccoli florets

  washed and chopped
• 1 bunch baby bok choy

  washed and chopped
• 1 bunch asparagus

  washed and ends snapped off
• 4 cups prepared basmati rice

Instructions

• 1 Pat the salmon dry with paper towels. Then, marinate the salmon in ½ cup
  Teriyaki sauce for 20 to 30 minutes. Discard the leftover liquid.
• 2 Preheat grill to medium-high heat.
• 3 Oil the grill grate well.
• 4 Brush oil over the salmon and place salmon with the skinless side down on the
  grill grates. Allow to cook with the lid down for just a couple of minutes, just
  enough to get great grill marks on the salmon. It takes about 2 to 3 minutes.
• 5 Flip over so skin side is down. Oil prior if necessary, this will help keep the
  fish from sticking. Do not move the salmon around, it will fall apart. Just
  place it, close the lid, and allow it to cook for about 3 to 5 minutes. Remove
  from grill and place on a platter.
• 6 Add 3 tablespoons of good quality olive oil to a wok over medium-high heat.
  Allow it to heat up, and the oil to glisten. Toss in broccoli first and cook,
  stirring occasionally, for about 3 to 5 minutes. Add the asparagus and cook for
  2 to 3 minutes more. Then add baby bok choy and cook for about 2 to 4 minutes,
  depending on heat and thickness of vegetables. Add ¼ cup Teriyaki sauce to the
  vegetables and cook just until the it incorporates well and coats all the
  vegetables.
• 7 Scoop prepared rice into each bowl, about half-way to the top. Top with salmon
  and vegetables.
• 8 Drizzle remaining ¼ cup Teriyaki sauce, heated if desired.
• 9 Serve with a big old Sockeye Salmon loving smile!

Nutrition Info