Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

Ingredients

2 Carrots (julienne)

1 c chopped broccoli (fresh or frozen)

1 bell pepper (julienne)

1 jalapeno (julienne)

1-2 c green beans (fresh)

2 Salmon fillets (skinless)

1 T brown sugar (brown sugar substitute)

¼ c honey

1 tsp Chinese 5 spice

1 tsp sesame oil

½ c soy sauce

1 T Chinese cooking wine

2 T cilantro

1 tsp ginger

2 tsp garlic

1 T sesame seeds

1 cup cauliflower (riced) (frozen)

2 T cream cheese

1 T everything spice

Directions: 

Preheat the oven to 400 degrees. Wash and cut all your vegetables and set them aside.  Prepare the salmon by rinsing under cold water, remove the skin, pat dry and cut into the desired size.  Season with Chinese 5 spice and set aside.

Combine the honey, brown sugar, sesame oil, soy sauce, wine, cilantro, ginger, garlic, and sesame seeds in a bowl.  Mix thoroughly.  Spray sheet pan with cooking spray, add your vegetables, salmon, and drizzle the sauce over everything.  Bake for 12-18 minutes or until salmon is 140-145 degrees.

Microwave the riced cauliflower according to package instructions.  Allow to cool slightly and add room temperature cream cheese and everything spice.

Now the fun begins by adding cauliflower to a bowl and top with the salmon and veggies.  Drizzle extra sauce if available and ENJOY!