Description
A vibrant salmon bowl featuring tender teriyaki-chipotle glazed salmon, sweet pineapple salsa, and a creamy green sauce. Fresh, zesty, and perfect for a balanced meal.
Ingredients
- 4 (4-6 ounce) salmon filets, cut into bite-sized chunks
- 1 cup teriyaki sauce
- 1–2 tablespoons chopped chipotle in adobo
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 3–4 cups cooked rice
- 1 cup sliced cucumbers
- 2 cups pineapple chunks
- 2 avocados, diced
- 1 serrano or jalapeño, sliced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 cup plain Greek yogurt
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 1 jalapeño, seeded if desired
- 1 clove garlic
- 3 tablespoons fresh lime juice
- Sea salt to taste
Instructions
- Preheat the oven to 450°F and lightly oil a sheet pan.
- On the sheet pan, toss the salmon with 1/2 cup teriyaki sauce, chipotle, garlic powder, salt, and pepper.
- Bake for 10–15 minutes until the salmon is cooked to your liking. Toss with additional teriyaki sauce if desired.
- In a bowl, combine pineapple chunks, avocado, sliced pepper, chopped cilantro, and lime juice to make the salsa.
- In a blender, combine Greek yogurt, cilantro, parsley, jalapeño, garlic, lime juice, and salt. Blend until smooth to create the creamy green sauce.
- Serve the salmon over rice with cucumber slices, pineapple salsa, and creamy green sauce. Finish with extra lime juice if desired.
Notes
- Use coconut or cilantro rice for added flavor.
- Adjust chipotle for desired spice level.
- Swap Greek yogurt with a dairy-free alternative if needed.
- Best served fresh but leftovers can be stored refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 85 mg
