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Teriyaki Salmon Rainbow Bowl
Packed with flavor and texture, this simple recipe featuring C.Wirthy Teriyaki Salmon, jasmine rice, and vegetables is perfect for lunch or dinner.
Serves: 2
Prep Time: 10-15 mins
Cook Time: 10-15 mins
C.Wirthy Teriyaki Salmon – 10oz
Ingredients
- 1 package C Wirthy Teriyaki Salmon
- 1 cup jasmine rice, fully cooked
- 1 cup Shelled Edamame, defrosted
- 2 tbsp. Pickled Ginger
- 2/3 cup Shredded Rainbow Carrots
- 3/4 cup Exotic Mushrooms, sliced thin
- 2/3 cup English Cucumbers, sliced thin
- 1 tbsp. Vegetable Oil
- 1/4 cup Teriyaki Sauce
Directions
- Prepare Teriyaki Salmon according to the package instructions.
- Preheat a small non stick saute pan over a medium high setting. Add the vegetable oil and bring just barely to a smoking point. Add the sliced mushrooms and cook on high heat for 1-2 minutes until golden brown and slightly crispy on the edges. Remove from the heat and reserve.
- While the Salmon cooks in the oven build your rainbow rice bowls. Divide the fully cooked rice equally between two bowls as the base. Next, divide the remaining ingredients between the bowls and artfully arrange them around the edges of the bowl. To finish, top the bowl with a fully cooked portion of salmon and serve with a small serving of teriyaki sauce on the side if desired.
