Go Back
Pan-seared teriyaki salmon fillet over a bed of cauliflower rice and steamed broccoli topped with sesame seeds

High Protein Low Calorie Teriyaki Salmon Bowls

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 12 ounces salmon fillets, skinless, cut into 2 portions
  • 1/4 cup low -sodium soy sauce
  • 2 tablespoons wate r
  • 1 tablespoon rice vinegar
  • 1 tablespoon hone y
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic , minced
  • 1/2 teaspoon cornstarc h
  • 2 cups cauliflower rice
  • 2 cups broccoli florets
  • 1 tablespoon green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Method
 

  1. In a small mixing bowl, whisk together the soy sauce, water, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and cornstarch to create the teriyaki base.
  2. Season the salmon fillets lightly with salt and black pepper on both sides.
  3. Heat a large non-stick skillet over medium-high heat and apply a light coating of cooking spray.
  4. Place the salmon fillets in the pan and sear for 4 to 5 minutes until a golden crust forms on the bottom.
  5. Flip the salmon fillets and immediately pour the prepared teriyaki sauce into the skillet.
  6. Allow the sauce to simmer and reduce for 2 to 3 minutes until thickened into a glaze, spooning the sauce over the salmon as it cooks.
  7. Steam the cauliflower rice and broccoli florets for 4 to 5 minutes until tender-crisp.
  8. Assemble the bowls by layering the cauliflower rice and broccoli, topping with a salmon fillet, and drizzling with the remaining pan glaze.
  9. Garnish with sliced green onions and toasted sesame seeds before serving.