Teriyaki Salmon Bowl
For some reason making a marinade gives me a sense of accomplishment and the finished product is almost always better had I not devoted time for prepping the marinade. Case in point, teriyaki salmon. We often grill salmon for a quick, healthy meal. However, when I take 10 minutes to chop some garlic, grate ginger, and bring a few other ingredients together; then marinate the salmon for a few hours, I am a happy camper come grill time. A favorite way to serve the teriyaki salmon is in bowl form because let's face it- it's convenient (and delicious, of course).
Ingredients - Serves 4
Salmon marinade (double the marinade if you like lots of extra sauce for drizzling)
2 large garlic cloves, minced
2 teaspoon fresh ginger, grated (tip: wrap leftover ginger knob in foil and freezer bag to save)
1/2 teaspoon red pepper flakes
1/4 cup coconut palm sugar (or brown sugar)
1/4 cup coconut aminos (I use the Coconut Secret brand. You could use soy sauce.)
1/8 cup vegetable or chicken broth
1/8 cup fish sauce
1 tablespoon seasoned rice wine vinegar
1 tablespoon olive oil
1/4 cup fresh chives, chopped
1 lb salmon fillet
1 teaspoon cornstarch + 1/2 teaspoon water
1 cup quinoa
2 cups vegetable or chicken broth
2 medium heads of broccoli or 4 cups broccoli florets
1 red bell pepper, sliced into 1/2" wide strips
1/2 medium red onion, sliced
sea salt and freshly cracked pepper
In a small bowl, whisk together the garlic, ginger, red pepper flakes, coconut palm sugar, coconut aminos, broth, fish sauce, and rice wine vinegar. Remove 1/4 cup of the mixture and set aside.
Add the olive oil and chives to the original bowl of the mixture and whisk to combine. Place the salmon fillet in a large ziplock bag or sealable container, pour in the mixture and move the salmon around so it is evenly covered.
Refrigerate the salmon for at least 2 hours or more if possible. Since this is not a very acidic marinade, a longer marinating time is fine.
In a medium saucepan over a medium heat, add the dry quinoa and lightly toast until fragrant. Add 2 cups broth along with salt and pepper on high until boiling. Turn down to simmer and cover for about 15 minutes or until the liquid evaporates. Fluff with a fork and set aside.
Preheat the oven to 420 degrees. Chop the broccoli heads into florets, slice the red bell pepper into strips, and slice the red onion into medium size pieces. Put the veggies on sheet pans and drizzle with olive oil. Sprinkle with salt and pepper to taste. Roast for 20-30 minutes or until veggie edges are browned. Set aside.
When ready, grill salmon on medium for about 8 minutes per side. Or, broil in the oven on high for 8-10 minutes, depending on thickness. While the salmon cooks, make the teriyaki sauce by taking the reserved 1/4 cup mixture (from step 1) and combining with the cornstarch mixture in a small saucepan. Whisk over medium heat until thickened.
Brush the finished salmon with the teriyaki sauce. Finally, layer quinoa, roasted veggies, and salmon into bowls.
Sprinkle with additional chives and/or sesame seeds if desired.