Honey Teriyaki Salmon Bowl

Recipe
Written By Tayvon Wade

Do you have leftover vegetables and a piece of fresh salmon sitting in your fridge? Well if not, now’s the time to hit the grocery store LOL. In all seriousness though, do you ever have leftover vegetables and a protein in the fridge but you just don’t know what to cook? I ran into that same fate tonight, so I decided to throw everything together and make a hearty but healthy meal. See below for details!

Ingredients

  • Salmon or your choice of protein

  • Butternut Squash

  • Asparagus

  • 1/2 Yellow Onion

  • Leeks

  • Kale

  • 1 Green Pepper

  • 1 can Water Chestnuts - Optional

  • Sesame Seeds - Optional (Garnish)

Honey Teriyaki Sauce

  • 1 cup Primal Kitchen No Soy Teriyaki Sauce

  • 1/2 cup Honey

  • 1/4 cup Coconut Aminos or Low Sodium Sauce

  • 1 tsp Ground Ginger

  • 1 tsp Lemon Juice

  • 1 tbsp Arrowroot Starch or Cornstarch

  • 2 tbsp Water

Spices

  • Kosher Salt

  • Black Pepper

  • Garlic Powder

  • Onion Powder

  • Paprika

  • Crushed Red Pepper

  • Parsley

1. Pre-wash all vegetables thoroughly.

2. Chopped vegetables to desired size and place in a bowl once finished.

3. Grab another medium size bowl and combine your “Honey Teriyaki Sauce” ingredients, EXCEPT the cornstarch and water. Set aside once finished.

4. Season Salmon with 1 tsp each of Salt, Black Pepper, and Garlic Powder. Drizzle a little cooking oil on top to incorporate spices. (Note - To ensure even cooking distribution throughout the Salmon, you should bring it to room temperature for 15-20 minutes prior to cooking)

5. Grab a large and medium size non-stick skillet and place both on Medium-High heat.

6. Once both skillets are hot add a few drizzles of cooking oil into each pan.

7. Add Salmon in the medium size skillet and the vegetables (minus the Kale) in the large size skillet. Once your vegetables start to become soft and tender add 1 tsp each of Salt, Black Pepper, Onion & Garlic Powder, Paprika, Parsley, and Crushed Red Peppers. Stir and continue cooking for 4-6 minutes. (Note - To soften vegetables add a 2-3 tablespoons of water to ensure the vegetables breakdown, especially the butternut squash)

8. Depending on the thickness of the salmon sear skin side down for 3-5 minutes or until skin is crispy. Then flip and cook for another 2-3 minutes. Remove once finished and allow salmon to rest. (Note - it helps to ensure the skillet is already hot before you add the salmon in, this helps with a crispy skin)

9. Grab a small sauce pan and the “Honey Teriyaki Sauce” made previously. Bring to a simmer.

10. Combine the Cornstarch and Water in a small bowl and add to the sauce. Allow the sauce to thicken, then stir. Remove from heat once finished.

11. Baste salmon with the Honey Teriyaki sauce. Set aside once finished.

12. Add the Kale to your Vegetables and stir (Note - Kale will breakdown pretty quickly due to the heat in the skillet)

13. Add the a few tablespoons of the Honey Teriyaki Sauce to the vegetables and stir.

14 Allow vegetables to simmer in the sauce for 2-3 minutes.

15. Assemble bowl and enjoy!

Tayvon Wade
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