Salmon teriyaki bowls

Work has finally calmed down and I've been working normal 8 hour days which means I've actually had some time to enjoy summer and it's been great! I've been to the beach a bunch and went out sailing this weekend and have even tried a couple local restaurants I've had on my 'must try' list. I'm trying to take advantage of the beautiful San Diego summer weather and all the activities to do.

Since it's been so hot out lately, I've been craving either cold foods or something light. This salmon dish is a perfect summer recipe because the sauce is super easy to make and tastes light and refreshing with the salmon. If you don't like fish, you could easily swap out the salmon for another protein like chicken or pork

You can also easily swap out or add any veggies to the dish that you like. I happened to have zucchini, mushrooms and carrots on hand, so that's what I used. For instance, broccoli would be a great option.

If you haven't taken advantage of summer, I highly suggest that you make the time to try a new restaurant, explore a new trail or get out and have a picnic and enjoy the summer! We can often get wrapped up in life and make excuses for not having the time, but if you make it a priority, you'll find the time.



1/4 cup coconut aminos or tamari (or liquid aminos.. whichever you prefer)

1-2 tsp chili garlic paste, depending on desired level of heat

1/2'' piece ginger, skin removed and finely zested

1 tablespoon rice vinegar

1/2 clove garlic, minced

bowl: 1 bag riced cauliflower (like Trader Joe's) or 1 head of cauliflower, grated or pulsed in a food processor to make "rice" (about 3-4 cups)

1 large zucchini, chopped

2 cups mushrooms (I used white mushrooms, but crimini would be a great option), chopped

1/2 yellow onion, chopped

3 large carrots, chopped

1 clove garlic, minced

6-8 oz salmon (two servings)


1. Preheat oven to 400 °F

2. Whisk all sauce ingredients together and set aside

3. Tear piece of aluminum foil large enough to fit your piece(s) of salmon

4. Place salmon on aluminum foil and fold up sides so that when you pour the sauce it won't leak

5. Pour about 1/2 the sauce over the salmon until coated, but make sure to save some for the veggies

6. Bake in the oven for about 15 minutes (if very thin piece, try 10 minutes and if thicker, check at 15 but it may need a couple more minutes). You want to make sure the salmon has turned a nice pink and isn't a darker orange in the middle.

7. While salmon is baking, pour one tablespoon oil in pan over medium-high heat and add 1/2 chopped onion and 1 clove minced garlic. Sautee for about 30 seconds- 1 minute.

8. Add zucchini, mushrooms and carrots and continue cooking for about 8-10 minutes, or until veggies are translucent and cooked through

9. Add cauliflower rice and remaining sauce and stir well; cook for 4-5 more minutes

10. Pour cauliflower mixture into 2 bowls and add finished baked salmon (I tore the salmon into bite-sized pieces with a fork)


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