Christine Bardajian

This Teriyaki Salmon Bowls recipe is healthy, easy to make, and easy to customize! Also known as Salmon Buddha Bowls, has heart-healthy quinoa and is loaded with all your favourite veggies!

I remember when Buddha bowls first came on the scene. They were the answer to quick and healthy lunches you could bring to work that were far from boring. Loved them then and love them still!

And if you’ve never made one at home, you’re in for a treat! These Teriyaki Salmon Bowls are one of my favorite healthy lunches to help fuel me during the work day. They’re super tasty, and you can make them to fit your taste preference!

For the sauce

• ½ cup soy sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 garlic clove, minced
• 1 teaspoon ginger, minced
• 1 teaspoon dark brown sugar

For the base

• 1 cup cooked quinoa
• 1 Tablespoon olive oil
• 340gms salmon fillet (2 x 170gm salmon fillets)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Toppings

• red cabbage
• carrots
• cucumber
• red capsicum
• coriander
• sesame seeds
• Optional: avocado

Instructions

Make the Sauce

• In a medium bowl, whisk together all of the sauce ingredients. Set aside.

Make the Base

• Cook the quinoa according to package instructions.
• In a non stick pan, heat the oil over medium-high heat. Add the salmon fillets. Season with salt and pepper. Flip over once the bottom is cooked, then remove from the stove once the salmon is cooked through.

Assemble the salmon quinoa bowl

• Divide the cooked quinoa between two bowls.
• Top each with a salmon fillet.
• Add your choice of vegetable toppings.
• Pour half of the sauce over each bowl.
• Sprinkle with coriander and sesame seeds.

Relax and enjoy! Christine xx