Teriyaki Salmon Bowl
Fresh vegetables and teriyaki complement our canned salmon in this healthy teriyaki salmon bowl recipe.
Ingredients
- 1 (64 oz) can Chicken of the Sea® Pink Salmon, Traditional Style
- 2 ½ qt cooked rice
- ¾ c vegetable oil
- 3 ¼ c shredded carrots
- 2 ½ qt raw fresh broccoli, cut into small bite sized pieces
- ¾ c water
- 2 Tbsp minced garlic
- 3 ¼ c teriyaki sauce, divided
- 3 ¼ tsp sesame seeds
- 1/3 c sliced green onion
- 1 2/3 c sliced cucumber
Instructions
- Drain salmon; remove any bones.
- Heat skillet over medium heat and then add the oil. Add broccoli and carrots and cook for about 4 minutes, stirring often. Cooking time will vary based on size of cut broccoli.
- Add about ¾ c of water into the pan and cover with a lid. Cook until veggies are soft.
- Add garlic and cook for a couple more minutes or until garlic is fragrant. Gently fold in the salmon and about half the teriyaki sauce. Cook until salmon is heated through.
- Serve salmon and veggies over rice. Top with teriyaki sauce to taste.
- Add sesame seeds, green onion and sliced cucumbers.
