Teriyaki Salmon Bowl

Serves 2


2 salmon fillets (approx 150g each), deboned

Teriyaki Marinade:

1 Tbsp sesame oil

1/4 cup tamari

1/2 Tbsp maple syrup or honey

1/2 Tbsp lime juice

1 tsp fresh ginger, grated or minced

2 garlic cloves, crushed or minced

The Bowl

1 cup cooked brown or white rice

250g broccolini 

½ avocado, quartered and sliced

¼ cup spring onions, chopped

¼ cup carrots, julienned or grated

½ cup red cabbage, shredded (or opt for some spinach or roasted sweet potato)

2 tspn black and white sesame seeds (optional)


Preheat oven to 180°C (fan-forced).

Make the marinade by whisking the ingredients together in a bowl.

Place the salmon fillets in a shallow dish and pour or spoon ¼ of the dressing over the salmon ensuring each fillet is coated evenly. Cover and place in the fridge for 30 min.

Rinse the rice thoroughly and cook as per instructions on the packet. Cooking time will vary depending on if you use white or brown rice.

Lightly grease some parchment paper or some aluminum foil and place on baking tray.

Place the salmon on the prepared baking tray and cook for 15-20 min until done. (If replacing cabbage with sweet potato (diced), place on tray along with salmon to cook).

In another bowl get the broccoli ready to blanch. Place the broccoli florets in a bowl of boiling water for 1.5 minutes, then remove.

Remove salmon from oven when done. Drain the broccoli. Divide the rice and place in each bowl and top with the veggies.

Place a piece of salmon on the top of each bowl. Top the salmon with sesame seeds (optional) and drizzle over the remainder of the marinade. Drizzle further sesame oil and lime juice of the rice/veggies if desired.

Macros per serve:

Cals - 610 cals

Protein - 40g

Fat - 15g

Carbs - 40g


© 2019 by The Tribe - Strength Through Movement