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Japanese
Teriyaki-Glazed Salmon Bowl
Lacquered salmon over rice with charred broccoli and cool cucumber — omega-3s doing macro work.
492Calories
37.7gProtein
48.5gNet carbs
5.6gFiber
13gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
2 wild salmon fillets (150 g each)
300 g
2⅔ Tbsp (40 g) coconut aminos
40 g
1¼ Tbsp (25 g) allulose maple syrup
25 g
1 Tbsp (15 g) rice vinegar
15 g
1½ tsp (6 g) grated ginger
6 g
2 cloves garlic, grated
6 g
1 tsp (4 g) cornstarch
4 g
1⅔ cups (300 g) cooked brown rice
300 g
2 cups (200 g) broccoli florets
200 g
½ cucumber (100 g), sliced thin and salted
100 g
1–2 green onions, sliced
15 g
oil spray
3 g
Method
- Whisk the aminos, syrup, vinegar, ginger, garlic, and cornstarch with 2 Tbsp water — that's the teriyaki.
- Roast or air-fry the broccoli at 425°F with a mist of oil until the edges char, 10–12 minutes.
- Sear the salmon skin-down in a hot misted pan, 4 minutes, then flip for 2.
- Pour the sauce into the pan around the fish and simmer 60–90 seconds, spooning it over as it thickens to a lacquer.
- Build bowls: rice, charred broccoli, salted cucumber, glazed salmon, every drop of pan sauce, green onions on top.
Nutrition facts
Per serving.
Calories492
Total fat13 g
Total carbohydrate65.6 g
Dietary fiber5.6 g
Allulose11.5 g
Net carbs48.5 g
Protein37.7 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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