Teriyaki Glazed Salmon Bowl With Roasted Sweet Potato
Teriyaki glazed salmon, roasted sweet potatoes with gochujang sauce, chopped salad with ginger carrot dressing, all on a bed of quinoa AKA: “The Orange Bowl”
The salad pictured is iceberg lettuce, cucumber, shredded purple cabbage, with my Ginger Carrot Dressing (recipe link below). I’m only listing the dressing in the ingredients and nutrition. Make whatever you want, and adjust the calorie total accordingly.
Dressing Recipe: https://raymonds.recipes/ginger-carrot-dressing/
The salmon needs to marinade 20 minutes, the potatoes take 30 mins to cook and the salmon takes 15 minutes to cook at the same 425F, so get the salmon in the marinade first while the oven pre-heats so everything finishes at close to the same time. The quinoa probably takes around 25-30 minutes start to finish so factor that too.
Teriyaki Glazed Salmon Bowl
Ingredients
- 1 cup quinoa uncooked
- .5 cup Ginger Carrot Dressing or other dressing of choice
- 3 cup chopped salad of choice
The Salmon
- 1 lb salmon (4 1/4 lb fillets)
- 1.5 tbsp teriyaki sauce
- 1.5 tbsp hoisin sauce
- 1.5 tbsp soy sauce
- .5 tbsp white rice vinegar
- .5 tbsp sesame oil
- 2 tbsp brown sugar
- 1 tsp chopped garlic
- 1 tsp minced ginger
- green onion for garnish
- sesame seeds for garnish
The Potatoes
- 1 large Sweet Potato around 300g, peeled and chopped into 1" cubes
- 2 small onion chopped into 1" pieces
- 3 tsp chopped garlic
- olive oil
- salt and pepper
Instructions
- Pre-heat your oven to 425F
- Combine all the marinade ingredients in a mixing bowl and whisk until brown sugar dissolves. Reserve 1 tbsp for brushing
- Place salmon in a ziplock bag with the remaining marinade, seal and marinade at least 20 minutes
- This is about the time you want to start the quinoa to package directions if you want it to be ready about the same time as the potatoes and the salmon
- Toss the potatoes, onions, 3 tsp garlic with olive oil and a liberal amount of salt and pepper, move to a square baking pan and roast for 15 minutes
- Once the salmon has marinaded for at least 20 minutes place the fillets skin side down on a parchment lined baking sheet.
- Take the potatoes out after 15 minutes and turn them, return to the oven along with the salmon.
- The salmon should cook in 12-15 minutes. Check it after 12 minutes and remove if the center of the largest fillet is 145F
- When the salmon is cooked and the potatoes are fork tender, turn on the broiler. Brush the fillets with the marinade you set aside, then broil both for 2-3 minutes
- Build the bowls, drizzle the potatoes with gochujang sauce or sriracha, garnish everything with sesame seeds and chopped green onion
Nutrition
