Trust Your GutGluten-free kitchen

Main Dishes

Honey Teriyaki Salmon Bowl

Honey-seasoned baked salmon over jasmine rice with broccoli, carrot and avocado, finished with a honey teriyaki sauce.

Serves
2-3
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Ingredients

  • Jasmine rice
  • 1 salmon filet, diced into cubes
  • For the seasoning: 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika, 2 tbsp honey, 1/2 tbsp grated garlic, and a pinch of salt and pepper
  • For the sauce: 2 tbsp honey, 1 tbsp lemon juice, 1/4 cup San-J gluten-free teriyaki sauce, and 1 tsp paprika
  • Veggie toppings: 1 small head broccoli, 1 shredded carrot, and 1 sliced avocado

Instructions

  1. Cook the jasmine rice.
  2. Mix the diced salmon in the seasonings.
  3. Bake the salmon at 400°F for 8 minutes.
  4. Sauté the sauce ingredients on the stove.
  5. Plate the rice, salmon and veggie toppings, and pour the sauce over the top.

Tips & tricks

  • To make the rice stickier, don't rinse it. It keeps more of its starchy texture.
  • Double the sauce if you'd like more.

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Lundberg Jasmine Rice

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