Looking for a quick and easy dinner to whip up under 30 minutes? The Gluten-Free Salmon Teriyaki Bowl is your go-to? Kid-friendly and gluten-free packed with flavor.
My youngest loooves chicken teriyaki. Every single time we go grab sushi, he always has to get his chicken teriyaki. I get it. It’s sooo good. I’m always excited when he doesn’t finish the whole plate lol.
But ordering this meal at a restaurant is not usually the healthiest as it contains unnecessary hidden ingredients. I wanted to take a classic dish such as this, and create something delicious yet made with simple pure ingredients. No added sugar, flour, msg, etc…
Let’s start with coconut aminos. If you haven’t heard of coconut aminos, you need to get on board. It has a similar yet slightly sweeter flavor to soy sauce and is gluten-free and Whole30 because it’s made with coconut. It’s clean, contains no soy, no added sugar, or high in sodium. I like to buy mine from Thrive Market: Get an extra 25% OFF your first order + a 30 day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount)
The maple syrup is going to add that natural sweetness that a teriyaki Sauce would have but made with a natural sweetener. Then, of course, add in some tradition and common seasonings like rice wine vinegar, ginger, sesame oil, to tie it all together. Oh, and don’t forget those veggies. You gotta have some veggies with this. I chose broccoli, but you can definitely do a mixture of broccoli and bell pepper or even bok choy.
Simple to make by adding the teriyaki sauce into a skillet and cooking the salmon and broccoli together until it’s coated and cooked through. Serve it along with some sushi rice, avocado for some healthy fat and you have yourself a tasty bowl.
Substitutes
1. Swap salmon for chicken or even mushrooms if vegan
2. Allergic to soy, omit the edamame
3. Use regular soy sauce or gluten-free soy sauce if that’s your preferred ingredient
4. Omit the Mirin and rice if paleo. Serve it with cauliflower rice instead
I hope you enjoy this easy and simple Gluten-Free Salmon Teriyaki Bowl! Tasty and great for weeknight meals.
XO,
Natalie
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Gluten-Free Salmon Teriyaki Bowl
Gluten-Free Salmon Teriyaki Bowl
Ingredients
- 1 lb salmon skin removed and cubed into bite-size pieces
- 3 small heads of broccoli or 2 big ones.
- 1- inch grated ginger
- 2 tsp sesame oil
- 5 tbsp coconut aminos
- 1 tbsp rice wine vinegar
- 2 tbsp maple syrup
- 1 tsp mirin
- 1 garlic clove minced
- salt and pepper to taste
- avocado oil to cook with
- 1.5 cups cooked sushi rice
- 1 cup edamame shelled
- avocado sliced
- sesame seeds
- 3 sliced scallions
Instructions
- Make the teriyaki sauce by mixing together the coconut aminos, ginger, rice wine vinegar, maple syrup, sesame oil, mirin, and garlic.
- In a large pan, heat up about 1 tsp of avocado oil and pour in the teriyaki sauce. Cook for a few minutes until it slightly thickens.
- Season salmon with salt and pepper and add it in the pan and cook for about 4 minutes coating into the sauce.
- Then, add in the broccoli. Put a lid on top and cook until salmon is cooked through…about 4 minutes or so. Turn off the heat and leave the lid on to allow the broccoli to soften up a bit. Sprinkle a little more salt and pepper to taste.
- to assemble, add the rice into the bowls and top with the salmon and broccoli mixture. Then add the edamame, avocado, and top with sesame seeds and scallions.
- Enjoy!