If I had nine lives, one of them would be spent running a bright, hip, and only semi-pretentious neighborhood cafe. We’d have excellent coffee, green smoothies, and killer pastries. We’d sell wine. Best of all, the menu would be packed with vibrant, healthy “bowls” of all kinds. Our best seller? The Teriyaki Salmon Quinoa Bowl.
This recipe is sponsored by Bob’s Red Mill.
I can see it now. You come in the morning with your laptop to “work,” linger through lunch, and then convince your friends with real jobs to join you for happy hour after they get off at 5.
Basically, you’d never want to leave…and I would go out of business.
Maybe I should stick to the kitchen.
Since there are numerous reasons any restaurant I’d run would likely be doomed to bankruptcy—wanting my customers to stay and hang out all day instead of efficiently eating, leaving, and allowing me to turn their table being a lead cause—I’ll content myself with making the kinds of dishes I’d put on my menu at home: recipes filled with bright, bold flavors that manage to be healthy, delicious, and completely satisfying at the same time.
This Teriyaki Salmon Quinoa Bowl is a perfect example.
Why I Love This Teriyaki Quinoa Bowl
- It offers every food group in a single meal: protein, veggies, and whole grains—the gang is all here!
- The homemade teriyaki sauce offers the signature triple “s”—sweet, spiced, and sassy—that I love about classic takeout teriyaki dishes but is made with fresh ingredients and naturally sweetened with honey instead of gobs of brown sugar. (For a recipe with a similar flavor profile, try this Teriyaki Salmon.)
- Finally, the ingredients are flexible. You can use any mix of fresh or frozen veggies you have on hand. I did a blend of carrots, red bell peppers, and kale, but if you have others you prefer or need to use up or are in a hurry and want to swap in a bag of mixed stir-fry veggies, go for it!
The two ingredients I do recommend you stick with are the salmon (buy wild caught if at all possible. The higher nutritional profile is worth it!) and quinoa.
I’ve tried numerous brands of quinoa over the years, and I keep coming back to Bob’s Red Mill. The texture turns out perfectly every time (even if I’m not paying the closest attention to the pot, shhhhhh), and the flavor is never bitter, despite the fact that I never rinse it the way other brands recommend to remove bitterness.
Think quinoa is bland and mushy, or have you cooked it thinking you were following the directions, but it still came out overly damp and soft? It’s probably not you; it’s the brand of quinoa. The quality of the grains directly impacts how your final product turns out, and Bob’s sources the best! I love both their regular quinoa and the beautiful tri-color quinoa that is featured in this recipe.
This healthy salmon recipe yields enough for four moderate servings, and you can easily scale it as you please.
How to Store and Reheat This Recipe
- To Store. Store leftover quinoa and leftover stir-fry veggies separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
- To Reheat. Gently reheat quinoa and veggies in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.
- I reheated the leftover quinoa and veggies until they were very hot, and then topped them with the room temperature-ish salmon, and it was delicious.
This Teriyaki Salmon Quinoa Bowl also gave me an excellent opportunity to practice eating with chopsticks. I lasted all of three bites.
Let’s just say that if I ever do open that cafe and this simple, healthy salmon recipe makes the menu, I’ll be serving it with chopsticks and a fork. Trust me, you aren’t going to want anything, least of all your utensils, to stop you from taking a bite!
More Delicious Salmon Recipes
Teriyaki Salmon Quinoa Bowl
- 3/4 cup uncooked Bob's Red Mill Tri-color Quinoa
- 4 4-ounce pieces salmon , skin removed
- 1/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon crushed red pepper flakes plus additional for serving
- 2 tablespoons extra-virgin olive oil
- 24 ounces mixed veggies fresh or frozen and thawed and patted dry (I did a blend of fresh chopped carrots, red bell pepper, and kale)
- 4 scallions sliced, with white/light green parts and dark green parts divided
- 1/2 cup frozen shelled edamame thawed
- Cook the quinoa according to package directions. Set aside for serving.
- While the quinoa cooks, place the salmon in a small, shallow dish so that the pieces are nearly touching but do not overlap too much. In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour two-thirds of the mixture over the salmon, reserving the remaining one-third. Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
- In the meantime, in a large nonstick skillet, heat 1 tablespoon olive oil over medium high. Add the vegetables and white/light green parts of the scallions. Sauté until crisp-tender, about 8 to 10 minutes. The timing will vary based upon the veggies you use; harder veggies like diced carrots will need longer, while softer veggies like bell peppers and broccoli will cook more quickly. If you are using frozen veggies, they should all cook in the same amount of time. Add the edamame and 2 tablespoons of the reserved marinade and cook 30 additional seconds. Remove to a plate or bowl and cover to keep warm.
- With a paper towel, carefully wipe the skillet clean. Add the remaining 1 tablespoon olive oil and increase the heat to high. Once the oil is hot and shimmering, add the salmon and 2 tablespoons of the remaining marinade to the skillet (discard the salmon marinade left in the dish). Let cook 2 minutes undisturbed, then turn the salmon pieces and continue cooking 2 to 3 additional minutes, just until the salmon is cooked through. (Do not overcook or the salmon will be dry.)
- To serve, place the cooked quinoa in individual serving bowls. Top with sautéed veggies, salmon, and reserved dark green onions. If desired, sprinkle with a little of the remaining reserved marinade and additional red pepper flakes. Enjoy immediately.
- Store leftover quinoa and leftover stir-fry veggies separately in the refrigerator for up to 4 days. Reheat gently in the microwave.
- I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out. I heated the leftover quinoa and veggies until they were very hot in the microwave, and then topped them with the room temperature-ish salmon, and it was delicious.
- The nutritional information from this recipe is estimated based upon 4 tablespoons of the marinade being used in the recipe plus 2 tablespoons from the salmon resting in the marinade. The rest of the marinade was discarded. If you need more precise direction, I recommend measuring your marinade and calculating the nutritional information yourself using your best judgement/any tweaks you made (you can do so for free at myfitnesspal.com).
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I am sharing this post in partnership with Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you! For more healthy recipe inspiration, coupons, or to find a store that carries Bob’s Red Mill products near you, visit bobsredmill.com.