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
Nutrition Facts
calories
535
total fat
16.6g
saturated fat
2.6g
trans fat
0.1g
cholesterol
34mg
sodium
2964mg
total carbohydrates
75g
fiber
4g
total sugars
13g
protein
22g
vitamin d
38%
calcium
11%
iron
28%
potassium
16%
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.
Nutrition Facts
calories
535
total fat
16.6g
saturated fat
2.6g
trans fat
0.1g
cholesterol
34mg
sodium
2964mg
total carbohydrates
75g
fiber
4g
total sugars
13g
protein
22g
vitamin d
38%
calcium
11%
iron
28%
potassium
16%
