Teriyaki Salmon Bowls

We’ve been doing Bowl Thursday for a while now but I hadn’t done a fish based one – how dare me! So I got myself a gorgeous piece of salmon and got to work on a healthy bowl with tons of flavor thanks to some of the easiest bottled sauces to find.

I started by getting the salmon in the oven. I simply covered it with teriyaki sauce and garlic powder and roasted it for 20-25 minutes at 375. While it’s roasting, you’ll have more than enough time to prep your other ingredients and clean all the dishes. Yes, friends, this is a very simple 25 minute meal. Get rice cooking (I used a brown rice medley) in the rice cooker or stovetop – whatever you got goin on and start cooking down some kale. I used purple kale [that I chopped] because I find it’s not as tough as the regular kind and wilts better. It’s also not quite as bitter. BUT you’ll always get more milage out any kind of kale than fresh spinach because we all know that, while delicious, it wilts down to basically nothing. To the kale pan I added olive oil, soy sauce, and garlic powder. Cook it down til it’s nice and extra wilty and set aside. Now prep your final two toppings by chopping up some almonds (or buy the already chopped kind) and preparing a slaw by tossing slaw mix with mayo, sriracha, and a bit of sesame oil.

I love how this bowl has so many different types of crunch. There’s that nutty crunch from the almonds, a creamy crunch from the slaw, and a raw crunch from the kale. Also, between the soy sauce in the kale and dressing on the slaw, you won’t need to add any salt or sauce to this bowl. For something so easy to prepare, this bowl kinda does it all.