Glazed salmon rice and crisp vegetables make a colorful bowl that is faster than takeout.
Ingredients
- 4 salmon fillets
- 1/3 cup teriyaki sauce
- 3 cups cooked rice
- 1 cup edamame
- 1 cucumber
- 1 carrot
- 1 avocado
- Sesame seeds
Instructions
- Brush salmon with teriyaki.
- Bake at 400°F for 12 to 15 minutes.
- Warm rice and edamame.
- Divide rice among bowls.
- Add vegetables and avocado.
- Top with salmon.
- Drizzle with sauce and sesame.
Professional Notes
- Read the complete recipe before starting and measure all ingredients in advance.
- Times are estimates; use appearance, texture and safe internal temperature to confirm doneness.
- Fish should be opaque and flake easily; shrimp should be opaque and firm.
Storage and Reheating
Cool leftovers promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat applicable leftovers to 165°F (74°C).
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