Teriyaki Salmon Bowls with Lemon-Tahini Sauce
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Recipe Intro From christinefiorentino_
Nutritious and delicious! These hearty, healthy, comforting Teriyaki Salmon Bowls with Lemon-Tahini Sauce are a perfect weeknight go-to when you’re looking for a hearty, healthy, comforting meal throughout the cold weather months. A serving of slightly sweet, creamy, sticky coconut rice is the perfect base with umami-packed, low and slow cooked salmon, savory charred broccoli, and a slightly tangy, nutty, toasty lemon-tahini drizzle. Squeeze some charred lemon juice on top and you’re good to go! Dinner bowls for the whole family!
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Teriyaki Salmon
ingredients
- 2 1/2 pounds skinless, boneless salmon filet
- 1 cup sweet teriyaki sauce
- 1 cup toasted pistachios, roughly chopped
Coconut Rice
ingredients
- 2 cups jasmine rice, soaked in lukewarm water 30 minutes and drained
- 2 13.5 ounce cans full fat coconut milk
- 1 teaspoon kosher salt
- 1 1/2 tablespoons granulated sugar
Charred Broccoli
ingredients
- 1 1/2 pounds broccoli florets
- 1/2 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Lemon-Tahini Sauce
ingredients
- 1/2 cup tahini
- juice of half a lemon, about 2 tablespoons
- 1 teaspoon kosher salt
- 3/4 cup water
Method
Step 1
Preheat oven to 375 F degrees.
Step 2
Add salmon to a large shallow dish. Coat to cover with teriyaki sauce. Marinade covered at room temperature for 30 minutes.
Coconut Rice
Step 1
Add soaked rice, coconut milk, salt, and sugar to a large non-stick pan. Bring to a boil, reduce to a simmer, and cook over low heat until rice is tender, about 20 minutes. Remove from heat for 5 minutes, covered. Fluff with a fork now and again before serving.
Charred Broccoli
Step 1
In a large bowl, toss florets in olive oil, salt, and pepper. Transfer to a parchment paper lined sheet pan. Roast 1 hour, tossing halfway.
Teriyaki Salmon
Step 1
Reduce oven temperature to 325 F degrees. Transfer marinated salmon to parchment paper lined sheet pan. Bake 25 minutes on middle rack.
Step 2
Remove from oven, top with pistachios. Use kitchen torch to lightly toast and caramelize topping, or place under broiler on low for 3-4 minutes.
Lemon-Tahini Sauce
Step 1
Combine tahini, lemon juice, and salt in a medium-sized bowl. Add water and whisk to combine until a thin consistency is reached. If you want a thinner sauce, add 1 tablespoon water at a time until desired consistency is reached.
Charred Lemon Garnish
Step 1
Heat olive oil over medium heat in a small frying pan. Place lemons face down. Do not move. Char 3-4 minutes until dark golden brown.
Assemble
Step 1
In a wide pasta bowl, place a bed of coconut rice. Top with salmon filet and charred broccoli. Drizzle with tahini sauce. Garnish with charred lemon. Serve warm. Store leftovers in the fridge for up to 3 days. Store leftover lemon-tahini sauce in a jar in the refrigerator for up to a week.