Apricot Ginger Teriyaki Salmon Rice Bowls

Apricot Ginger Teriyaki Salmon Rice Bowls

Featuring

These bright, satisfying bowls pair tender baked salmon and crisp vegetables with a sticky sweet and savory sauce made from Apricot Ginger Teriyaki Glaze. The glaze is used twice, first as a quick marinade for the salmon and then reduced on the stove into a glossy drizzle for finishing the bowls.

Ingredients

For the Salmon

• 1 1/4 pounds salmon fillet, skin on or off, cut into 4 portions
• 1/3 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

For the Bowls

• 3 cups cooked jasmine or brown rice, warm
• 1 cup thinly sliced cucumber
• 1 cup matchstick carrots
• 1 red bell pepper, thinly sliced
• 1 cup steamed edamame, shelled
• 2 green onions, thinly sliced
• 2 tablespoons toasted sesame seeds

Apricot Ginger Teriyaki Drizzle

• 1/3 cup Apricot Ginger Teriyaki Glaze
• 1 tablespoon water
• 1 teaspoon lime or lemon juice

To Serve

• Lime or lemon wedges
• Fresh cilantro leaves, optional

Instructions

1. Marinate the salmon
   1. In a shallow dish whisk together 1/3 cup Apricot Ginger Teriyaki Glaze, soy sauce, rice vinegar, and sesame oil.
   2. Place the salmon portions in the dish and coat well with the marinade.
   3. Cover and refrigerate for 20 to 30 minutes while you prepare the vegetables and rice.
2. Prepare the bowl ingredients
   1. Cook the rice if you have not already done so and keep it warm.
   2. Slice the cucumber and bell pepper and cut the carrots into matchsticks.
   3. Steam the edamame according to package directions if using frozen, then cool slightly.
3. Bake the salmon
   1. Preheat the oven to 400°F.
   2. Line a baking sheet with parchment paper for easy cleanup.
   3. Remove the salmon from the marinade, letting the excess drip off, and place on the prepared baking sheet.
   4. Discard the used marinade.
   5. Bake for 10 to 14 minutes, depending on thickness, until the salmon flakes easily with a fork and is just cooked through.
   6. Set aside to rest for a few minutes while you make the drizzle.
4. Make the Apricot Ginger Teriyaki drizzle
   1. In a small saucepan combine 1/3 cup Apricot Ginger Teriyaki Glaze and 1 tablespoon water.
   2. Warm over medium low heat, stirring, until the mixture is smooth and slightly thickened, about 2 to 3 minutes.
   3. Remove from the heat and stir in the lime or lemon juice.
   4. The sauce should be glossy and pourable. If it seems too thick, add a teaspoon of water at a time until it reaches a drizzling consistency.
5. Assemble the rice bowls
   1. Divide the warm rice among 4 shallow bowls.
   2. Arrange cucumber slices, carrots, bell pepper, and edamame in small piles around the edges of each bowl.
   3. Place a portion of salmon in the center of each bowl. You can leave the piece whole or gently break it into large chunks.
   4. Drizzle some of the warm Apricot Ginger Teriyaki sauce over the salmon and a little over the vegetables.
   5. Sprinkle with sliced green onions and toasted sesame seeds.
6. Serve
   1. Serve the bowls right away with lime or lemon wedges on the side for squeezing over the top.
   2. Garnish with fresh cilantro leaves if you like.
   3. Set the jar of Apricot Ginger Teriyaki Glaze on the table so everyone can add an extra spoonful to taste.

Tips

• For a grill version, place marinated salmon on well oiled grill grates over medium heat and cook for 3 to 5 minutes per side until just cooked through.
• You can substitute chicken thighs or tofu for the salmon and bake until cooked through, then finish with the same warm glaze.
• Leftover salmon and rice keep well in the refrigerator for up to 2 days. Store the Apricot Ginger Teriyaki drizzle separately and warm it gently before serving.