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Description
A simple, flavorful low-carb teriyaki salmon bowl with a sugar-free sauce. Perfect for a healthy meal.
Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 2 tbsp soy sauce (or coconut aminos for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 cups cauliflower rice
- 1 cup steamed broccoli
- 1/2 avocado, sliced
- 1 tbsp sesame seeds (optional)
Instructions
- In a small bowl, mix soy sauce, rice vinegar, ginger, and garlic to make the sauce.
- Heat olive oil in a pan over medium heat. Add salmon fillets and cook for 4 minutes per side.
- Pour half the sauce over the salmon and cook for another 1-2 minutes until glazed.
- Steam the broccoli until tender.
- Heat sesame oil in a separate pan and sauté cauliflower rice for 3-4 minutes.
- Assemble bowls with cauliflower rice, salmon, broccoli, and avocado. Drizzle with remaining sauce and sprinkle sesame seeds.
Notes
- Use coconut aminos for a gluten-free option.
- For extra flavor, marinate the salmon in the sauce for 15 minutes before cooking.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg