Teriyaki Salmon Grain Bowl

- Prep Time: 10 min.
- Cook Time: 15 min.
- Servings: 4
This colourful Asian-inspired bowl is a hearty dinner option for busy families. As a time saver, while the grain mixture is cooking, the salmon and veggies are quick-roasted in a hot oven.
Teriyaki Salmon Grain Bowl


- Prep Time: 10 min.
- Cook Time: 15 min.
- Servings: 4
This colourful Asian-inspired bowl is a hearty dinner option for busy families. As a time saver, while the grain mixture is cooking, the salmon and veggies are quick-roasted in a hot oven.
INGREDIENTS
- 1 pkg (250 g) GEOVITA Rice & Lentil Blend
- 1 2/3 cup (400 mL) sodium-reduced chicken or vegetable broth
- 3 cups (750 mL) sugar snap peas
- 1 small red pepper, sliced
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1 mL) each salt and pepper
- 4 boneless, skinless salmon fillets (about 4 oz/113 g each)
- 3 tbsp (45 mL) teriyaki sauce (plus extra for garnish)
- 2 cups (500 mL) shredded red cabbage
- 1 avocado, sliced
- Chopped green onion and toasted sesame seeds (optional)
DIRECTIONS
- Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed.
- Meanwhile, preheat oven to 425°F (220°C). Toss snap peas and red pepper with oil, salt and pepper; arrange on one side of a parchment paper-lined baking sheet. Glaze salmon with teriyaki sauce; arrange on the other side of sheet. Roast for 12 minutes or until fish flakes when tested with a knife. Separate fish into large flakes.
- Divide grains between 4 serving bowls. Arrange an equal portion of salmon, snap pea-pepper mixture, cabbage and avocado over grains. Drizzle with additional teriyaki sauce to taste and garnish with green onion and sesame seeds (if using).
Tip: Replace red cabbage with pre-shredded coleslaw blend.
INGREDIENTS
- 1 pkg (250 g) GEOVITA Rice & Lentil Blend
- 1 2/3 cup (400 mL) sodium-reduced chicken or vegetable broth
- 3 cups (750 mL) sugar snap peas
- 1 small red pepper, sliced
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1 mL) each salt and pepper
- 4 boneless, skinless salmon fillets (about 4 oz/113 g each)
- 3 tbsp (45 mL) teriyaki sauce (plus extra for garnish)
- 2 cups (500 mL) shredded red cabbage
- 1 avocado, sliced
- Chopped green onion and toasted sesame seeds (optional)
DIRECTIONS
- Bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed.
- Meanwhile, preheat oven to 425°F (220°C). Toss snap peas and red pepper with oil, salt and pepper; arrange on one side of a parchment paper-lined baking sheet. Glaze salmon with teriyaki sauce; arrange on the other side of sheet. Roast for 12 minutes or until fish flakes when tested with a knife. Separate fish into large flakes.
- Divide grains between 4 serving bowls. Arrange an equal portion of salmon, snap pea-pepper mixture, cabbage and avocado over grains. Drizzle with additional teriyaki sauce to taste and garnish with green onion and sesame seeds (if using).
Tip: Replace red cabbage with pre-shredded coleslaw blend.
Per serving (1/4 recipe): 610 calories, 23 g fat, 3.5 g saturated fat, 70 mg cholesterol, 58 g carbohydrates, 11 g fibre, 9 g sugars, 40 g protein, 880 mg sodium.
Per serving (1/4 recipe): 610 calories, 23 g fat, 3.5 g saturated fat, 70 mg cholesterol, 58 g carbohydrates, 11 g fibre, 9 g sugars, 40 g protein, 880 mg sodium.