Tzatziki Salmon Bowls

Name: 20-Minute Teriyaki Salmon Bowls
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese-inspired
Ingredients: 1 lb salmon fillets; 0.333 cup teriyaki sauce; 3 cups cooked white rice; 1 cucumber; 1 avocado; 1 tbsp sesame seeds; 1 tbsp neutral cooking oil

Chef

Method

1
Heat the oven to 425°F. Line a baking sheet with parchment.
5 min220°C
2
Pat the salmon dry, then place it skin-side down on the baking sheet. Rub with olive oil and season with 1/2 teaspoon salt and the black pepper.
2 min
3
Roast the salmon until it flakes easily and reaches 145°F in the thickest part, about 12 to 16 minutes.
14 min220°C
4
While the salmon roasts, combine the rice, water, and remaining 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender, about 15 minutes. Rest covered for 5 minutes, then fluff.
20 minBoiling, then low simmer
5
Slice the cucumber, halve the tomatoes, and cut the lemon into wedges.
5 min
6
Divide the rice among four bowls. Add cucumber and tomatoes, top with salmon and tzatziki, and serve with lemon wedges.
3 min

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4 servingsJapanese-inspired

20-Minute Teriyaki Salmon Bowls

Cook

0

quickdinner

Method

1
Pat the salmon dry and cut it into four portions. Slice the cucumber and avocado.
3 min
2
Heat the oil in a large nonstick skillet over medium heat. Place the salmon in the skillet and cook for 4 minutes.
4 minMedium heat
3
Flip the salmon, pour in the teriyaki sauce, and simmer until the sauce lightly coats the fish and the thickest portion reaches 145°F.
5 minSimmer
4
Divide the cooked rice among four bowls. Top with salmon, cucumber, avocado, and sesame seeds.
2 min