Teriyaki Salmon Bowl

Featuring: This teriyaki salmon bowl is a family favorite, packed with eye-healthy ingredients like salmon, spinach, and carrots—and it's easy to customize! Omega-3s in salmon support retina and brain health, while lutein and zeaxanthin in spinach help protect against light-induced damage that can lead to macular degeneration. Beta-carotene in carrots enhances vision, and vitamin C in both spinach and carrots acts as a powerful antioxidant, reducing the risk of cataracts and slowing macular degeneration. A delicious way to nourish your eyes!

Serves 4

Ingredients

For the Salmon

  • 16–24 oz salmon (or other favourite fish)

For the Sauce

  • ¼ cup soy sauce
  • 1 cup water
  • 5 tsp brown sugar
  • 1 tbsp honey
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp toasted sesame oil

For the Bowl

  • 1⅓ – 2 cups brown rice, prepared as per package directions
  • 4 cups fresh spinach (or 1 cup frozen and thawed)
  • Drizzle of olive oil or water
  • Salt (as little as you can enjoy!)
  • Freshly ground pepper to taste
  • 1 avocado, sliced
  • 1 cup shelled edamame, prepared as per package directions
  • 2 carrots, grated
  • 2 tsp toasted sesame seeds
  • 2 sheets Nori or roasted seaweed snack, cut into thin slices (1 inch × ⅛ inch)
  • 2 green onions, sliced

Method

  1. Preheat oven to 375˚F. Line a baking sheet with parchment paper and set aside.
  2. In a small pan over medium heat, combine soy sauce, water, brown sugar, honey, garlic, and ginger. While sauce is heating, whisk together cornstarch and water in a separate bowl. Add the cornstarch mixture to the sauce and bring to a boil. Reduce heat and stir until the sauce thickens (about 2–3 minutes). Whisk in toasted sesame oil.
  3. Place salmon skin-side down on the baking sheet. Spoon teriyaki sauce onto the fish without touching the spoon to the fish. Reserve any unused sauce for serving. Bake for approximately 12 minutes. Remove from oven and tent with foil for 5 minutes. The salmon is ready when it flakes easily or reaches 145˚F internal temperature. Remove and discard the skin.
  4. While the salmon cooks, heat a large pan over medium heat. Add a drizzle of olive oil (or water) and cook spinach until wilted (about 2–3 minutes). Season with salt and pepper to taste.
  5. To assemble the bowls, divide rice among bowls, top with salmon and toppings: spinach, carrots, edamame, avocado, sesame seeds, green onions, and Nori strips. Drizzle with remaining teriyaki sauce.

Teriyaki Salmon Bowl