Teriyaki Salmon Bowl
Loaded with fresh veggies and gorgeous pink salmon, this flavor-packed rice bowl is as satisfying (and delicious!) as it is colorful.
Ingredients
- 2 (5 oz) cans Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 2 cups cooked rice
- 2 Tablespoons vegetable oil
- 1/2 cup shredded carrots
- 2 cups raw fresh broccoli, cut into small bite sized pieces
- 2 Tablespoons water
- 2 cloves garlic, minced
- 1/2 cup teriyaki sauce, divided
- 1/2 teaspoon sesame seeds
- 1 Tablespoon sliced green onion
- 1/4 cup sliced cucumbers
Nutrition Facts
calories
535
total fat
16.6g
saturated fat
2.6g
trans fat
0.1g
cholesterol
34mg
sodium
2964mg
total carbohydrates
75g
fiber
4g
total sugars
13g
protein
22g
vitamin d
38%
calcium
11%
iron
28%
potassium
16%
Instructions
- Heat pan over medium heat and then add the oil. Add broccoli and carrots and cook for about 4 minutes, stirring often. Cooking time will vary based on size of cut broccoli.
- Add about 2 Tablespoons of water into the pan and cover with a lid. Cook until veggies are soft.
- Add garlic and cook for a couple more minutes or until garlic is fragrant. Gently fold in the salmon and about half the teriyaki sauce. Cook until salmon is heated through.
- Serve salmon and veggies over rice. Top with teriyaki sauce to taste.
- Add sesame seeds, green onion and/or sliced cucumbers.
Nutrition Facts
calories
535
total fat
16.6g
saturated fat
2.6g
trans fat
0.1g
cholesterol
34mg
sodium
2964mg
total carbohydrates
75g
fiber
4g
total sugars
13g
protein
22g
vitamin d
38%
calcium
11%
iron
28%
potassium
16%
