Teriyaki Salmon Rice Bowls with Edamame and Cabbage
Ingredients
- 18 oz salmon
- 7.5 oz basmati rice
- 4 fl oz teriyaki glaze
- 2 tsp asian garlic, ginger, & chili seasoning
- 8 oz slaw mix
- 6 oz edamame
- 4 green onions
- 1 tsp garlic salt divided
- olive oil
- salt
- pepper
Instructions
- Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse) and a pinch of salt.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side.Remove from burner. Transfer salmon to a plate. Let cool, 5 minutes.Once cool enough to handle, remove and discard skin. Flake salmon into bite-sized pieces.While salmon cooks and cools, continue recipe.
- Prepare and Cook the VegetablesTrim and thinly slice green onions on an angle, keeping white and green portions separate.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add slaw mix, edamame, white portions of green onions, half the garlic salt (reserve remaining for rice), and a pinch of pepper to hot pan. Stir occasionally until tender, 2-3 minutes.Remove from burner.While vegetables cook, continue recipe.
- Heat the RiceIn a large microwave-safe bowl, combine rice, 1 cup water, and remaining garlic salt. Leave at least 3” of room on top to prevent overboil. Microwave uncovered, 4 minutes.Carefully remove from microwave and stir. Microwave uncovered until water is completely absorbed, 1-2 minutes.Remove from microwave. Fluff rice with a fork.
- Finish the DishPlate dish as pictured on front of card, topping rice with vegetables, salmon, and teriyaki glaze. Garnish with green portions of green onions and sesame seeds. Bon appétit!
